Pheasant Gravy With Mushrooms Over Toast

1 pheasant, cleaned

1/4 cup mushrooms, sliced

1 (10-1/2 ounce) can condensed cream of mushroom soup

1 (10-1/2 ounce) can condensed cream of chicken soup

1/2 cup milk

1/2 cup water


Cook pheasant in pot of water, covered, until meat is tender, about one to one and a half hours. Remove pheasant from pot to cool, then de-bone meat and set aside. Saute mushrooms in a little butter, put pheasant meat and mushrooms in a two and a half quart covered saucepan. Add in both cans soup, milk and water. Stir and heat through over low heat. Add salt and pepper to taste. Serve over toast.

Copyright 1998-2014 Stephen Ricciardelli