1 pheasant cut in serving pieces
Clove of garlic
Flour
Cooking oil
Salt Pepper
1 Can cream of mushroom soup
Directions:
Roll Pheasant in flour seasoned with salt and pepper and garlic minced. (Or powder) Brown slowly in hot oil, turn once. Place in baking dish pour over mushroom soup and bake in covered dish in slow oven at 325 till tender serve with gravy made from drippings.
(Just take drippings in skillet and mix with flour salt and pepper and a tad of water and cream, stirring till thick).
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