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Pheasant and Wild Rice



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Pheasant and Wild Rice

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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 - 2 1/2 hours at 300 degrees.

Andrea Leafblad, St Could MN Herberger's cookbook.

Ingredients:

1 c Raw wild rice
1 cn Cr. of chicken soup
1 cn Cr. of mushrooms soup
1 cn Mushrooms
2 1/2 c Water
Water chestnuts
2 Pheasants; cut up, flour and
Brown.
1 pk Instant onion soup mix

Serves:

5 Servings

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