• 4 young pheasants or cornish hens
  • 2 pounds white seedless grapes
  • 1 can mushroom soup
  • 2 can cut mushrooms or 1 pound fresh mushrooms
  • 2 ounces sherry
  • Directions

    Preheat oven to 500 degrees. Stuff the prepared birds with grapes or lacking those with white raisins that have been plumped in white wine or water. Place the birds in a roasting pan and put in a preheated oven to brown. When the birds are brown, turn the heat down to 325 degrees. Cover with soup, mushrooms and wine. Cover and cook 2 1/2 hours or until tender. Pheasants will take longer than the chicken.

    Serves 8

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