Ingredients:
1 Pheasant
1 1/2 Water
1 Garlic
1 Onion
1 Mushroom Pieces
6 Rosemary
1/4 Dry Parsley Flakes
2 Cooking Sherry
Directions:
Roll cut-up bird pieces in flour and brown in hot oil.
Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
Pour cooking sherry over bird about the last hour of cooking.