8 pheasant breast halves

cup flour

cup brown sugar

3 tablespoons butter

4 carrots - peeled and cut into 2 inch sections

1 can (10-3/4 oz.) condensed Golden Mushroom soup, undiluted

1 cup water

1 can (14 oz) chicken broth

1 can (small) mushrooms

1 can (2.8 oz) french-fried onions

mashed potatoes (or rice if you prefer)




In a plastic bag, combine flour and brown sugar.  Add the pheasant pieces, one at a time, and shake to coat.  In a large skillet over low-medium heat, brown pheasant on both sides in butter.  Transfer to 13 in. x 9 in. x 2 in. baking dish.  Add the carrots.  In a bowl, combine soup, water, broth and mushrooms.  Blend well and pour over pheasant.  Bake, uncovered at 350 for 1-1/2 hours.  Sprinkle with onions and bake for 10 more minutes.  Serve with mashed potatoes.  Serves 8 but great as leftovers too.



Received from Gene Vander Velden