Pheasant En Creme

• 1 pheasant, quartered
• 1 (10 1/2 ounce) can cream of chicken soup
• 1/2 cup apple cider
• 4 teaspoons Worcestershire sauce
• 3/4 teaspoon salt (optional)
• 1/3 cup chopped onions
• 1 clove garlic, minced
• 1 (3 ounce) can sliced mushrooms, drained
• paprika

Place pheasent in a 9X9X2 inch baking dish.

Mix soup, cider, Worchestershire sauce, onion, garlic and mushrooms; pour over pheasant.

Sprinkle generously with paprika.

Bake@ 350F for 1 1/2 to 2 hours, basting occasionally with sauce.

After baking 1 hour, sprinkle with paprika again.

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