Ingredients:

1 2-1/2-pound pheasant, cut in
Chopped mushrooms
Pieces, drained, or 1 c
1 cn (4 ounces) mushroom stems an
cream Of chicken soup
1 cn (10-3/4 ounces) condensed
1 Cl Garlic, finely chopped
Worcestershire sauce
1 1 tb Plus 1 ts
1/2 c Apple cider
1/3 c Chopped onion
Fourths
Paprika

Method:

Pheasant in Creamy Mushroom Sauce.
Heat oven to 350 degrees.
Place pheasant, breast side up, in ungreased square baking pan, 9 X 9 X 2 inches.
Mix remaining ingredients except paprika.
Pour over pheasant.
Sprinkle generously with paprika.
Bake uncovered 1-1/2 to 2 hours, spooning sauce over pheasant occasionally, until done.
After baking pheasant 1 hour, generously sprinkle again with paprika.
3 SERVINGS; 600 CALORIES PER SERVING.