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OKLAHOMA PANHANDLE PHEASANT SUPREME

6 pheasant breasts or 6 pheasants, boned
1/2 c. butter
1 c. chicken broth
1 c. sour cream
2 Tbsp. grated onion
4 Tbsp. brandy
2 Tbsp. sherry wine

Salt and pepper pheasant, saute in butter until golden brown, remove
from skillet. Saute 1 pound fresh mushrooms or 2 (2 1/2 ounce) jars
mushrooms in butter with onion 3 to 4 minutes. Return pheasant to
skillet; add broth, simmer covered about 45 minutes; remove pheasant,
add brandy and sherry to pan. Simmer 5 minutes. Add sour cream,
stir 2 minutes. Place pheasant on serving dish, pour sour cream
mixture over it and serve. We prefer it served with wild rice.

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