Pheasant
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. apple juice
1/2 tsp. garlic salt
1 tbsp. worcestershire sauce
1 small can of mushrooms

Cut pheasant up like you would a chicken. Brown pieces in butter and chopped onion. Pour sauce over browned pieces, bake in covered dish at 350°F for 1 to 1 1/2 hours.