Pheasant and wild rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Condensed cream of mushroom |
| Soup -- undiluted | ||
| 2 | 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 |
| teaspoon | Pepper | |
| 6 | eaches | Bacon strips -- cut up |
| 1 | Oven cooking bag | |
| 2 | cups | Uncooked wild rice |
| ½ | pounds | Fresh mushrooms -- sliced |
| 1 | large | Pheasant -- halved |
| Or 2 small pheasants (about | ||
| 4 | Pounds) | |
Directions
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