Sherried Pheasant Casserole
|Pheasants||2 , cut into pieces|
|Flour||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Green bell pepper||To Taste, chopped|
|Onion||1 , separated into rings|
|Canned cream of mushroom soup||10 Ounce (1 Can Of 10 Ounce)|
|Milk||120 Milliliter (1 Soup Can)|
|Sherry wine/White wine||1⁄2 Cup (8 tbs)|
Coat the pheasants with flour and brown in hot vegetable oil.
Place in a casserole.
Sprinkle with the green pepper and onion rings.
Pour a mixture of the soup and milk over the pheasant.
Cover tightly with foil and the casserole lid.
Bake at 350 degrees for 30 minutes.
Uncover and pour the sherry over the top.
Replace cover tightly and bake at 350 degrees for 1 hour longer.