2-3 lb. pheasant, cut into serving pieces
1 (6 oz.) can mushrooms
1/4 c. butter
1 tbsp. parsley
2 tsp. salt
1 c. dry white wine
1/4 tsp. nutmeg
Flour
Freshly ground pepper

Season the birds with salt and pepper. Roll in the flour; brown slowly in casserole with melted butter. Add mushrooms, wine and other ingredients. Cover and cook for about 2 hours at 350 degrees. About 6-8 servings.