Pheasant Normandy

• 2 each pheasant
• 1 x salt and black pepper to taste
• 1 x lemon pepper to taste
• 2 cups sherry dry
• 1 x sour cream

1. Thoroughly clean and dry pheasants.
2. Season with salt, pepper, and lemon pepper.
3. Place in roaster and add sherry.
4. Cover and bake in 350F (180C).
5. oven for 1 hour.
6. Baste frequently.
7. Add more sherry, if needed.
8. Remove lid and fill each bird with sour cream.
9. Return to oven.
10. Bake at 400F (200C).
11. for 30 minutes or until browned.
12. Serve with wild rice and mushrooms.

pheasant, salt, lemon pepper, sherry dry, sour cream

Taken from recipeland.com/recipe/v/pheasant-normandy-32706 (may not work)