12-18 dove breasts, or 3 pheasant, cut up
1 can cream of mushroom or celery soup
1 medium onion, diced and sauteed
1/4 - 1/2 c. Sherry, or any dry wine
Pinch of oregano
Pinch of crushed rosemary
Salt and pepper to taste
1/2 pt. sour cream

In a 15 x 12 inch baking dish, place dove, breast side down. Do not overcrowd. Mix soup, sauteed onions, wine, and herbs. Pour over meat. Cover lightly with a piece of foil. Place in oven at 325 to 350 degrees; cook for 1 hour, turning occasionally. Add sour cream and stir. Bake, uncovered, for about 20 minutes. Yield: 6 servings.