Pheasant Surprise

• 1/4 c. Oil
• 1/4 c. Butter
• 2 Pheasants, skinned and cut into pieces
• Flour
• 2 Shallots, minced
• 1/2 lb. Mushrooms, sliced
• 1 c. Chicken broth
• 1 c. Dry sherry
• 1/4 c. Brandy
• 1 sprig Parsley
• 1 sm. Onion

Heat oil and butter in deep skillet or Dutch oven over medium heat. Coat pheasant pieces with a little flour; brown them evenly to a golden color. Add shallots, mushrooms, broth, sherry, brandy, parsley and onion. Cover and cook slowly, 1 1/2 to 2 hours.

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