Nita's Pheasant

6 pheasant breast filets (3 whole breasts)

Salt

Pepper

Butter

2 cans golden mushroom soup

1 can chicken and wild rice soup

½ cup sherry

8 small green onions

1 package or more fresh mushrooms, sautéed

Filet pheasant breasts and pound slightly.

Dredge with flour seasoned with salt and pepper.

Brown in butter and remove from skillet.

Add remaining ingredients to drippings in skillet and heat thoroughly.

Place breasts and sauce in a 13 x 9 inch dish, cover with foil, and bake for 3 hours at 325 degrees.

Since Nita R. shared this recipe with me, it has been a favorite for Christmas.  Of course, this always depends upon our husbands shooting some pheasants on their annual hunting trip to Kansas in early December!  Serve with cranberry stuffing, mashed potatoes, or wild rice.