Creamed Pheasant

• 1 pheasant
• 2 tablespoons oil
• 2 tablespoons flour
• 2 teaspoons chicken bouillon
• 1/2 cup water
• 1 can cream soup (celery, chicken or mushroom)
• 1 cup sour cream
• 2 cups half-and-half
• 1 cup water
• salt and pepper

Fry pheasant in oil until brown. Take out of pan. To pan add flour and bouillon dissolved in 1/2 cup water.

Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.

Add pheasant and bake at 350° until pheasant is tender.

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