Baked Pheasant, Quail Or Dove

• 1 pheasant, 8 quail or 8 dove
• 4 Tbsp. butter
• flour, salt and pepper
• 2 cans golden mushroom soup
• 1 can chicken rice soup
• 1/2 c. sherry or Sauterne
• 8 small green onions, sliced (optional)
• 1 (4 oz.) can mushrooms
• additional sherry

1. Heat oven to 325u0b0.
2. Roll fowl pieces (or breasts) in flour and season.
3. Saute in frying pan until golden brown.
4. Remove fowl to small roaster or flat casserole.
5. To skillet drippings, add 1 can mushroom soup, chicken rice soup, sherry and sliced green onions. Heat and pour over fowl.
6. Cover roasting pan and bake for 2 to 2 1/2 hours.
7. Remove fowl to platter.
8. To sauce in roaster, add additional can of mushroom soup, drained whole mushrooms and thin with sherry to the proper consistency for gravy.
9. Serve with Uncle Ben's long grain and wild rice.
10. Yield:
11. 4 servings.

butter, flour, golden mushroom soup, chicken rice soup, sherry, green onions, mushrooms, additional sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791010 (may not work)