This is an
excellent quick and easy recipe. Great for ptarmigan, spruce hens, or chuckar.
3 - 4 birds (or
3 tbsp butter
salt and pepper to taste
6 - 9 tbsp Vermouth
2 - 3 cans cream of mushroom soup
Cut up birds (like a chicken) or brown breasts in hot butter until golden brown. Remove birds and save pan drippings. Combine mushroom
soup (no water) and Vermouth and salt/pepper to taste, stir until well mixed. Place bird back into mixture and simmer for 2 hours covered.
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