Pheasant Casserole

• 1 -2 pheasant
• salt
• pepper
• beau monde spice
• celery salt
• 1/2 cup onion, chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1/2 cup cream
• 1/2 - 1 cup sour cream
• 1 (4 ounce) can button mushrooms
• 1/3 1/3 cup Burgundy wine or 1/3 cup chicken broth

1. Disjoint bird, split breast, brown sections in butter using hot skillet. Season breast with salt, pepper, beau monde spice and celery salt.
2. Turn meat often. Place in buttered casserole.
3. Using same skillet, combine onion, mushroom soup, cream and sour cream. Stir constantly over low heat.
4. Add wine or broth.
5. As soon as mixture approaches boiling, pour over bird in casserole.
6. Add button mushrooms.
7. Bake covered in oven at 300-325 degrees for about 2 hours.

pheasant, salt, pepper, monde spice, celery salt, onion, cream of mushroom soup, cream, sour cream, button mushrooms, wine

Taken from www.food.com/recipe/pheasant-casserole-407718 (may not work)