Roll pheasant pieces in flour.

Brown pheasant in a small amount of butter or oil in a heavy skillet.

Line the bottom and sides of a casserole dish with tomato slices.

Place browned pheasant pieces on top of the tomato slices.

Marinate dried mushrooms in consomme in a separate bowl.

Soak mushrooms thoroughly.

Drain mushrooms.

Add consomme from the mushrooms to the skillet fryings.

Make gravy from the skillet drippings and consomme.

Thicken gravy to desired consistency.

Pour gravy over pheasant in the casserole dish.

Cover and bake in a 350°F oven for 1 hour.

Remove the lid from the casserole dish.

Add marinated mushrooms and sherry to the casserole.

Bake uncovered for another hour in a 350°F oven.

Serve with steamed rice and gravy.