Sauteed Mushrooms and Pheasant

• 3 pheasants, split
• 1/2 cup butter
• 2 cups sliced mushrooms
• 1 cup dry white wine
• 2 tablespoons lemon juice
• 1/2 cup chopped onions
• 1 teaspoon salt
• 1 teaspoon pepper

Saute pheasants in butter 10 minutes.

Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes.

Return pheasant to skillet.

Add wine, lemon juice, onions, salt and pepper.

Cover and simmer 1 hour or until tender.

NOTE: If oven is used- Bake at 375 degrees for about 2 hours.

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