Breast Of Pheasant With Grapes And Pine Nuts

3 2-pound pheasants
1/2 c olive oil
6 cloves garlic, peeled and
-chopped
1 T soy sauce
1 c heavy cream
20 oz cream of mushroom soup
-condensed,(2 cans)
8 oz fresh mushrooms
8 oz butter
4 oz flour
4 oz pine nuts
8 oz green grapes, cut in halves
4 shallots
4 fluid ounces dry sherry