DELIGHTFUL PHEASANT

2 pheasants
Salt
Pepper
6 oz. butter
2 tbsp. peanut oil
1 oz. brandy
1 med. onion, julienned
4 to 8 med. mushrooms, julienned
2 bay leaves
Pinch or two of thyme
Pinch of caraway seeds
1 cup white wine (Sauterne preferred)
1 to 1 1/2 cups half and half
2 cups sour cream
Dash Worcestershire sauce
Juice of 1/2 lemon
Wild rice
Disjoint pheasant and split breast in half. Lightly season with salt and pepper and place in heavy skillet or deep pot. Brown on all sides in butter and peanut oil. Remove meat from skillet. Stir and add wine and half and half. Blend and simmer another 15 minutes.

Remove from heat; add sour cream and blend thoroughly. Add Worcestershire sauce and lemon juice and blend well. Place pheasant pieces and juices into sauce, return heat to low and simmer 1 hour.

Serve pheasant pieces with adequate sauce over rice, noodles, or dumplings.