Prep Time: 2 hours
1/4 lb. butter or margarine
slt and pepper
1 8-10 oz. can cream of mushroom soup
1 8-10 oz. can cream of celery or onion soup
1 4 oz. can mushrooms (optional)
1/4 cup dry, red or white wine (optional)
Bone and cut pheasants into 1/4 inch thick pieces. Roll pheasant pieces in flour. Saute in butter or margarine using deep skillet at medium heat for 20-30 minutes. Salt and pepper to taste. Add remaining ingredients and simmer (covered) over low heat for 1 hour or until tender. Serve over boiled potatoes and carrots as a stew or over noodles, rice, toast or baking powder biscuits.