Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     pheasant breasts -- * see note
  3                     quail breasts -- on the bone, * see
                        -- note
  4        tablespoons  butter
  4                     yellow onions -- sliced thin
  1              pound  mushrooms -- sliced
     1/2           cup  heavy cream
  1           teaspoon  fresh chopped rosemary
                        salt and pepper -- to taste
                        ***MARINADE***
  3               cups  cabernet wine
  4             cloves  garlic -- minced
  1         tablespoon  fresh rosemary
  1           teaspoon  fresh thyme
     1/2      teaspoon  fresh ground black pepper
                        ***DREDGING MIXTURE***
  1 1/2           cups  flour
  1           teaspoon  salt
     1/2      teaspoon  black pepper

Preparation:

*cut each pheasant breast into four strips *cut each quail breast in half lengthwise Marinate meat 12 to 24 hours. Remove meat from marinade. Reserve marinande. Combine dredging mixture. Dredge meat, shaking off excess. Melt 4 tablespoons butter in a Dutch oven or heavy stewing pot. Saute meat in butter until browned. Remove meat and set aside. Then drain all but 2 tablespoons butter from skillet. Add onions to skilles and saute until browned, stirring often. Add mushrooms. Saute 2 minutes more. Add reserved marinade and boil, stirring for 5 minutes. Add meat pieces and cover. Bring to a simmer and cook 45 minutes covered. Stir occasionally. Add water or wine if stew gets dry. After the stew has cooked, test meat for tenderness. Add heavy cream, fresh chopped rosemary, and salt and pepper to taste. Stir to combine, then simmer 10 minutes or longer. Remove from heat and serve with mashed potatoes seasoned with 1/4 to 1/2 cup cheese such as Gorgonzola or other blue cheese.

Nutritional Information:

1803 Calories (kcal); 94g Total Fat; (46% calories from fat); 37g Protein; 211g Carbohydrate; 287mg Cholesterol; 2683mg Sodium