Pheasant in Mushroom Cream Sauce


  • 10 ounce(s) can, cream of chicken and herbs soup
  • pheasant
  • ½ cup(s) white wine
  • 1 tablespoon(s) Worcestershire sauce
  • 4 ounce(s) can, mushrooms whole or sliced
  • medium onion, chopped
  • 1 clove(s) garlic, sliced
  • + 2 more ingredients
    • ¾ teaspoon(s) salt
    • ¼ teaspoon(s) pepper, coarsely ground

Preheat oven to 350° F. Prepare the pheasant by washing and patting it dry with paper towels. Combine soup with white wine and Worcestershire sauce, mixing well to become a mushroom sauce base. Add salt, pepper, onion, garlic, and mushrooms to the base and stir together. Lightly coat the bakin...

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