Lightly season pheasant pieces w/pepper to taste. In deep skillet, brown in oil, rosemary, sage & bay leaf. Remove pheasant and add carrots & celery; cook for a few minutes. Stir in soup & wine. Replace meat & add onions. Cook covered over low heat for an hour or until pheasant is tender.
Notes: I usually double the carrots and celery. It make an excellent gravy to serve over pheasant and mashed potatoes. Add a salad on the side and enjoy.
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