Pheasant In Gravy

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 pheasants or 6 quail, breast cut in half
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
• 1 1/2 cups water (yes one can water)
• 1 cup chicken broth

1. In large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. Oil keeps the butter from burning.
2. Tear of the top third, of the brown paper bag you got the wine out of.
3. You might as well pour a glass of the wine now, before your hands get flour on them.
4. Place flour, salt & pepper in the brown paper bag, close top & shake.
5. Add breast one at a time shake, and place in pan repeat until done.
6. Brown breast on both sides.
7. Take sip of Wine & Turn oven on to 350.
8. Placed breast into a greased oven proof dish to make single layer.
9. Add onions to pan & cook until translucent, sprinkle on breast.
10. Sip Wine, In a different bowl mix up soup, water and chicken broth.
11. Bake uncovered for 45-50 minute
12. I have added poutry seasong to this.
13. If no Garlic Cream of Mushroom just use regular C.of Mushroom.
14. I have not had stock so I used chicken bouillon cubes. Read the box for amounts.
15. I have, deglazed pan with pan with white wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix.
16. For a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute.
17. Cook until breast juices run clear.
18. prep time includes browning meat & onions.

flour, salt, pepper, quail, butter, olive oil, onion, condensed cream, water, chicken broth

Taken from www.food.com/recipe/pheasant-in-gravy-295042 (may not work)