Pheasant with Mushrooms 1 pheasant, cut up 1 medium onion, chopped 4 Tbsp butter or oil 8 oz. fresh mushroom, sliced 1/4 c. white wine 1 c. chicken stock 1 bay leaf 1/4 tsp. dried thyme salt & pepper to taste flour for dredging pheasant Coat pheasant pieces with flour. Brown in butter or oil. Remove. Place pieces in baking dish. Saute onions and mushrooms in remaining butter/oil. Add stock, bay leaf and thyme. Simmer 15 minutes. Add wine. Pour over pheasant pieces. Bake covered 350 for one hour.