Oregano Pheasant

• 2 pheasants, cut into serving pieces
• All purpose flour
• 1/4- 1/2 cup of butter or margarine
• 1 (10 3/4 ounce) can of cream of mushroom soup with roasted garlic and herbs, undiluted.
• 1 (10 3/4 ounce) can of cream chicken soup, undiluted
• 1 (4 ounce) can sliced mushrooms, rinsed and drained
• 1/4 teaspoon dried oregano
• 1/2 teaspoon minced garlic
• 1/4 cup sour cream
• 1/2 cup white wine
• Salt and pepper to taste

Dredge pheasant in flour. Meanwhile, melt butter in 9 x 13 inch backing dish in 325°F oven. Place pheasant in dish, cover and bake at 325°F for 1 hour. Combine soups, mushrooms, oregano, garlic, sour cream, wine, salt and pepper. Turn pheasant pieces and pour sauce over pheasant. Bake, uncovered, for 1 hour or until tender. Serves four.