Pheasants in Cream Sherry Sauce

Cut legs and breasts from pheasant. Brown in butter, add about a cup of water and cover. Simmer until very tender - about one hour. When meat is tender and water has cooked off, add one-half cup of cooking sherry and simmer a few more minutes.

Pour one pint of whipping cream over the pheasant and simmer until the cream thickens into a rich, light brown sauce. Serve immediately.

Source: Gail McMillan