Baked Pheasant In Gravy

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 6 pheasant or grouse breast halves
• 3 tablespoons butter
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 to 1-1/3 cups water
• 1 cup chicken broth
• 1 can (2.8 ounces) french-fried onions
• Mashed potatoes or hot cooked rice

1. In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish.
2. Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350u0b0 for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.

allpurpose, brown sugar, halves, butter, condensed cream, water, chicken broth, onions, potatoes

Taken from www.tasteofhome.com/recipes/baked-pheasant-in-gravy/ (may not work)