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MyCookbook Member: Jan Last
Recipe Category: Wild Game
Recipe Preparation Level: moderate
1/2 pint heavy cream
1 6 oz can or jar sliced mushrooms
Mix equal parts sauterne and water to cover pheasant. Marinate about 6 hours in refrigerator. Remove from marinade. Cut into small pieces. Dry on paper towel. Toss in seasoned flour. Brown in butter. Place in casserole. Pour whipping cream and 1/4 cup sauterne over top. Bake, covered, in 350 oven 1 hour or less if bird is getting too done. Add mushrooms and more sauterne if casserole seems too dry. Bake about 10 more minutes. Serve over cooked wild rice.
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