1 pheasant, cut for frying
1 can cream of mushroom soup
1/2 cup cooking sherry
2 tablespoons chopped onion
1 small can button mushrooms
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/2 cup flour

Roll pheasant pieces in flour, salt and pepper mixture. Brown in melted butter. Place in greased casserole.

Mix sherry, mushroom soup, drained mushrooms, parsley and onion. Pour over pheasant. Bake, covered, at 350 degrees F for 1 1/2 hours. Remove lid and bake 15 minutes longer.