-Two phesants (legs and breasts)
-1 pint of sweet cream
-1 can of cream of chicken soup(mixed well with 1/2 can of water)
Dredge phesant parts in (flour,salt,pepper) mixture and panfry in oil till browned. Next, place meat in baking dish and cover with sweet cream, sliced mushrooms and cream of chicken soup. Cover and bake at 325 degrees for 2 hours (checking the bird every now and again to baste in sauce mixture). With 30 minutes left in baking time, add about 1 to 2 cups of white wine. The white wine will add flavor and will act as a tenderizer to the meat. Remove from oven and let stand for 10 minutes then serve. Here is what I do: I serve this dish with wild rice, putting a little of the sauce on the top of the phesant. HEY, ENJOY IT, I KNOW I DO!
It's hard to pull 1 inch through 6 inches of material while doing "the dance", and looking skyward.