Pheasant Normandy

Directions

1. 1
   Thoroughly clean and dry pheasants.
2. 2
   Season with salt, pepper, and lemon pepper.
3. 3
   Place in roaster and add sherry.
4. 4
   Cover and bake in 350F (180C).
5. 5
   oven for 1 hour.
6. 6
   Baste frequently.
7. 7
   Add more sherry, if needed.
8. 8
   Remove lid and fill each bird with sour cream.
9. 9
   Return to oven.
10. 10
    Bake at 400F (200C).
11. 11
    for 30 minutes or until browned.
12. 12
    Serve with wild rice and mushrooms.