Pheasant and wild rice

Yield: 1 servings

Measure Ingredient
1 can Condensed cream of mushroom
\N \N Soup -- undiluted
2 \N Soup cans water
¾ cup Onion -- chopped
2½ teaspoon Dried parsley flakes
2 teaspoons Dried oregano
2 teaspoons Garlic powder
1½ teaspoon Paprika
2 teaspoons Salt
\N teaspoon Pepper
6 eaches Bacon strips -- cut up
1 \N Oven cooking bag
2 cups Uncooked wild rice
½ pounds Fresh mushrooms -- sliced
1 large Pheasant -- halved
\N \N Or 2 small pheasants (about
4 \N Pounds)

In a saucepan, combine first nine ingredients; bring to a boil.

Meanwhile, place bacon in an oven cooking bag. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag. Seal and slit according to package directions. Bake at 325 deg. for 2 to 2-½ hours. Yield: 6-8 servings Recipe By : Taste of Home

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