Title: Pheasant Au Vin
Categories: Poultry Entree Game Mushroom
Yield: 1 Servings

2		Large pheasants, whole RED GROUND CAYANNE PEPPER water
2	cn	Cream of mushroom soup WINE VINEGAR
1		Bay leaf salt olive oil
2	c	Sauterne wine

Wash birds well & let drain. Marinate for 1 hour in a mixture of water, wine vinegar & salt. Remove, rinse lightly & drain. Cover bottom of baking pan with olive oil. Place pheasants in baking pan after salting & red peppering them well, rubbing the seasonings into birds. Add two 8 oz cans cream of mushroom soup & bay leaf. cover pan & place in preheated slow oven (200 degrees) for 30 minutes. Add wine & then cook for about 2 more hours or until meat is done. Baste about every 15 to 20 minutes. The last few minutes of baking may be done with the cover off for browning.

Note: this recipe will work just fine with any fowl that cooks dry.

Source: The Justin Wilson Cook Book : ISBN # 0-88289-019-0 Typos By: Bud Wall

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