Pheasant in Gravy

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 pheasants or quail, breast cut in half
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
• 1 1/2 cups water (yes one can water)
• 1 cup chicken broth

Directions

1. 1

   In large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. Oil keeps the butter from burning.

2. 2

   Tear of the top third, of the brown paper bag you got the wine out of.

3. 3

   You might as well pour a glass of the wine now, before your hands get flour on them.

4. 4

   Place flour, salt & pepper in the brown paper bag, close top & shake.

5. 5

   Add breast one at a time shake, and place in pan repeat until done.

6. 6

   Brown breast on both sides.

7. 7

   Take sip of Wine & Turn oven on to 350.

8. 8

   Placed breast into a greased oven proof dish to make single layer.

9. 9

   Add onions to pan & cook until translucent, sprinkle on breast.

10. 10

    Sip Wine, In a different bowl mix up soup, water and chicken broth.

11. 11

    Bake uncovered for 45-50 minute

12. 12

    I have added poutry seasong to this.

13. 13

    If no Garlic Cream of Mushroom just use regular C.of Mushroom.

14. 14

    I have not had stock so I used chicken bouillon cubes. Read the box for amounts.

15. 15

    I have, deglazed pan with pan with white wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix.

16. 16

    For a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute.

17. 17

    Cook until breast juices run clear.

18. 18

    prep time includes browning meat & onions.