Pheasant Stroganoff 
(This recipe was tested on & approved by Cooke Canyon Hunters)

Pheasant breast & thighs
Onion ... diced
Mushrooms ... sliced
Pheasant or Chicken Broth
Johnnie's Seasoning
Garlic powder
Sour Cream
Egg Noodles

Remove bones & cut pheasant breasts & thighs into bite size pieces
Dredge pieces in flour, seasoned with garlic powder, pepper &         Johnnie's seasoning.
Add oil to fry pan, brown pheasant a little at a time.
Place all browned pieces to a deep casserole dish
Saute onion & mushrooms until just softened, pour over pheasant
Add just enough broth to come to the top of other ingredients
Bake covered for about 1 1/2 hours ( or until tender)at 350 degrees.
About 15 min before end of baking time ... cook your noodles
Stir in sour cream just before serving over the noodles.