• 2 pheasants
• seasoned flour
• 3 Tbs butter
• ½ pound fresh mushrooms
• 1/3 cup sliced almonds
• ½ small onion, chopped
• 3 celery stalks
• 1 pint cream
• 1 Tb. salt
• 1 ts. pepper
• 1 cup dry sherry or any red wine

1. Quarter pheasant (or use just breasts)
2. Dip in seasoned flour, brown in butter, and set aside. 
   (Season flour with Janie's or Lawry's or your favorite seasoning.  Joe uses paprika like his mother did.)
3. Sauté mushrooms, almonds, onion and celery in butter.
4. Place pheasant in Dutch Oven and pour over sautéed mixture. 
5. Cover and bake at 350º for 1½ hours.
6. Add cream, salt, pepper, and sherry. 
7. Cover and bake an additional 30 minutes or until meat is tender.

2 pheasants (4 breasts) serve 3-4.