• 4 Pheasant breasts
• 2 Packages fresh mushrooms, sliced
• 1 Can cream of chicken soup
• 1 Head garlic, chopped
• 1 Small onion, sliced
• 1 Can water
• 1 Tbsp. Garlic Peppercorn Seasoning
• 1 Tbsp. Chicken Seasoning
• 1 Stick butter

Cut pheasant breasts into strips. Mix together flour and Seasonings; Coat pheasant breasts in flour mixture. In an electric frying pan, brown pheasant, garlic, onion and mushrooms. Add soup and water; simmer on low for 30-45 minutes. Serves 6.