---------- Recipe via Meal-Master (tm) v8.03
       Title: Pheasant normandy
  Categories: Game, Poultry
       Yield: 4 servings
            -JUDY GARNETT PJXG05A
       2    Pheasants
            -salt & pepper; to taste
            -lemon pepper; to taste
       2 c  Dry shery
            -sour cream
     Thoroughly clean and dry pheasants. Season with salt, pepper, and lemon
   pepper. Place in roaster and add sherry. Cover and bake in 350 deg. oven
   for 1 hour. Baste frequently. Add more sherry, if needed. Remove lid and
   fill each bird with sour cream. Return to oven. Bake at 400 degrees for 30
   minutes or until browned. Serve with wild rice and mushrooms. Serve 4 to 5.