Pheasant Parmesan

Ingredients

• 1 Egg
• 1 pheasant
• 1/2 cup Italian bread crumbs
• 1 tb Oil
• 1 Can tomato soup
• 1/4 cup Water
• 1/2 cup Chopped onion
• 1/2 tsp Garlic
• 1/2 tsp Basil
• 1/2 tsp Oregano leaves
• 1 Pkg Mozzarella (shredded)
• 1 Parmesan cheese

Method

Beat egg with 1 tbs water. Roll pheasant in egg, then crumbs. Brown in oil. Pour off excess oil. Mix soup, onion, water, and spices, then pour over pheasant. Cover and cook on low heat for 45 minutes or until pheasant is done. Sprinkle Mozzarella over top. Heat until melted. Lift out with spatula. Sprinkle with Parmesan.