Pheasant Casserole

Directions

1. 1
   Roll pheasant pieces in flour and brown in small amount of butter or oil in heavy skillet. Line the bottom and sides of a casserole with tomato slices.
2. 2
   Place pheasant pieces on top of tomato slices in casserole. Marinate dried mushrooms in a separate bowl of consomme.
3. 3
   When thoroughly soaked, drain mushrooms and add consomme to skillet fryings to make gravy.
4. 4
   Thicken to desired consistency.
5. 5
   Pour gravy over pheasant.
6. 6
   Cover and bake in a 350° oven for 1 hour.
7. 7
   Remove lid. Add mushrooms and sherry to flavor (use your own judgment). Bake another hour in a 350° oven. Serve with steamed rice and pour gravy over all.