Directions:

In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at a time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13x9x2 in baking dish. Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350 for 40 mins. Sprinkle with onions. Bake 5-10 mins longer or until juices run clear. Serve with potatoes or rice.