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1 pheasant, cleaned and quartered
1/2 c. apple cider
3/4 tsp. salt
1 clove garlic, crushed
1 (10 1/2 oz.) can condensed cream of chicken soup
1 tbsp. plus 1 tsp. Worcestershire sauce
1/3 c. chopped onion
1 (3 oz.) can sliced mushrooms, drained


Heat oven to 350 degrees. Place pheasant in square pan, 9 x 9 x 2 inches. Mix soup, cider, Worcestershire sauce, salt, onion, garlic, and mushrooms and pour over pheasant. Sprinkle generously with paprika. Bake 1 1/2 to 2 hours or until tender, basting with sauce during baking. After baking 1 hour, sprinkle with 1/2 teaspoon paprika. Serves 2-3.

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