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

Related recipes