Number of Servings: 4
2 gutted and skinned pheasants/mallards or the equivalent weight for smaller birds
1 can (11 ounces) cream of mushroom soup
1 small tub of sour cream
1/2 cup white wine for upland birds (red wine for waterfowl)
Brown birds in butter in a large pot that can be covered and used on top of the stove.
Add above ingredients, cover and simmer on top of stove until meat falls away from the bone.
The birds will be nice and moist.
Notes & Variations:
This recipe can be used for upland game bird and waterfowl.
Contributor: Agnes Gardner (Howard's mother)