Pheasant in horseradish cream sauce
Still has not turned out as good as the one done by the Czech Plaza, but none the less a favorite around here:
1 Pheasant, cut into pieces
1 can condensed mushroom soup
1/2 cup milk
1/4c horseradish sauce
Combine flour, salt and pepper. Dredge pheasant parts in flour mixture and brown lightly on all sides. Don't try to cook em, just brown em. Place into casserole dish. Combine condensed soup, milk, and horseradish. Pour over pheasant, cook at 350 for 1 hour.
We like the kick the horseradish gives it! Another way was to make a dill gravy and cook it in that, but I haven't been terribly successful with that yet.
This can also be done with either pheasant or rabbit, works both ways.