Pheasant Casserole

Ingredients:

• 2 pheasant breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup chicken broth
• 1 cup white wine
• 1 can (10.5 oz) cream of mushroom soup
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the pheasant pieces and cook until browned. Remove and set aside.
3. In the same skillet, add the onion and garlic. Sauté until softened.
4. Add the mushrooms, carrots, and celery. Cook for another 5 minutes.
5. Stir in the chicken broth, white wine, cream of mushroom soup, thyme, rosemary, salt, and pepper. Bring to a simmer.
6. Return the pheasant to the skillet and mix well.
7. Transfer the mixture to a baking dish. Sprinkle the breadcrumbs and Parmesan cheese on top.
8. Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
9. Serve hot.