Breast of Pheasant with Grapes and Pine Nuts#ratingval# from #reviews# reviewsPrintRecipe Type: Wild GameAuthor: Joe Mannke of Rotisserie for Beef and BirdServes: 6Ingredients3 2-pound pheasants1/2 Cup olive oil6 cloves garlic; peeled and chopped1 Tablespoon soy sauce1 Cup heavy cream2 cans cream of mushroom soup, condensed; (10-ounce cans)8 ounces fresh mushrooms8 ounces butter4 ounces flour4 ounces