Recipe Archives->Gamebirds->Pheasant 06

Pheasant Au Vin

2 lg pheasants
red ground cayenne pepper 
2 cans cream of mushroom soup
wine
vinegar
1 bay leaf
salt
olive oil
2 c sauterne wine

Wash birds well and let drain. Marinate for 1 hour in a mixture of
water, wine vinegar and salt. Remove, rinse lightly & drain. Cover
bottom of baking pan with olive oil. Place pheasants in baking pan
after salting and red peppering them well, rubbing the seasonings
into birds. Add two 8 oz cans cream of mushroom soup and bay leaf.
cover pan and place in preheated slow oven (200 degrees) for 30
minutes. Add wine and then cook for about 2 more hours or until
meat is done. Baste about every 15 to 20 minutes. The last few
minutes of baking may be done with the cover off for browning.

Note: this recipe will work just fine with any fowl that cooks dry.

Printable version: pheasant06.txt.