Pheasant & wild rice

Yield: 5 Servings

Measure Ingredient
1 cup Raw wild rice
1 can Cr. of chicken soup
1 can Cr. of mushrooms soup
1 can Mushrooms
2½ cup Water
Water chestnuts
2 Pheasants; cut up, flour and
Brown.
1 pack Instant onion soup mix

Mix rice, canned soup, water, mushrooms and water chestnuts in 9x13" glass casserole. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake 2 - 2½ hours at 300 degrees.

Andrea Leafblad, St Could MN Herberger's cookbook.

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