Yield: 1 servings

1 pheasant

1 medium onion

4 tbsp butter

8 oz fresh mushroom

1/4 cup white wine

1 cup chicken stock

1 bay leaf

1/4 tsp dried thyme

salt

pepper

flour

Procedures

Coat pheasant pieces with flour.

Brown in butter or oil.

Remove.

Place pieces in baking dish.

Saute onions and mushrooms in remaining butter/oil.

Add stock, bay leaf and thyme.

Simmer 15 minutes.

Add wine.

Pour over pheasant pieces.

Bake covered 350°F for one hour.