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PHEASANT STROGANOFF 
2 lb. pheasants
1 garlic clove, minced
1 tbsp. butter
1/4 c. white wine
1 onion, diced fine
1 (8 oz.) can mushrooms
1 pt. sour cream
Salt and pepper

Flour and brown pheasants in hot fat. Add diced onion, garlic, and seasonings. Add mushrooms to sour cream. Combine cream mixture with pheasants. Cover and cook slowly until tender. Add wine just before serving over rice.
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