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