| 1 | Thoroughly clean and dry pheasants. |
| 2 | Season with salt, pepper, and lemon pepper. |
| 3 | Place in roaster and add sherry. |
| 4 | Cover and bake in 350 deg. |
| 5 | Oven for 1 hour. |
| 6 | Baste frequently. |
| 7 | Add more sherry, if needed. |
| 8 | Remove lid and fill each bird with sour cream. |
| 9 | Return to oven. |
| 10 | Bake at 400 °F for 30 minutes or until browned. |
| 11 | Serve with wild rice and mushrooms. |
| 12 | Serve 4 to 5. |
