4 pheasants, cut up
2 cans cream of mushroom soup
1 pt. light cream
1 c. dry sherry
1 c. green onion, chopped
2 tsp. tarragon leaves
2 tbsp. Worcestershire sauce

Brown pheasant (shake in flour first). Put in baking dish. Add drippings with other ingredients. Heat and pour over pheasants. Sprinkle with paprika. Bake at 350 degrees, uncovered, for 1 1/2 to 2 hours. Serves 6.