Posted 4/8/99

¼ c Butter

2 Birds - Quartered or disjointed (Skinned)

½ tsp white pepper

½ tsp onion salt

¼ tsp garlic salt

¼ tsp sweet basil

2 cans cream of chicken soup

1 can beer

1 large diced onion

2 bay leaves

Melt butter & brown birds. Season with pepper and salts. Place in roaster. Combine soup, beer & basil Pour over pheasant. Add onion and bay leaves on top. Roast - covered @ 300° for 3 ½ - 4 hours.

Spoon sauce over birds. * May baste if birds not covered.

Serves 4-6

From Art Sonneland courtesy of Tim Kennedy