Recipe - Pheasant Normandy

JUDY GARNETT PJXG05A
2 Pheasants
salt & pepper; to taste
lemon pepper; to taste
2 cup Dry shery
sour cream

Thoroughly clean and dry pheasants. Season with salt, pepper, and lemon
pepper. Place in roaster and add sherry. Cover and bake in 350 deg. oven
for 1 hour. Baste frequently. Add more sherry, if needed. Remove lid and
fill each bird with sour cream. Return to oven. Bake at 400 degrees for 30
minutes or until browned. Serve with wild rice and mushrooms. Serve 4 to 5.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini