Posted 3/10/2003

Pheasant Breasts Supreme

4 pheasant breasts, deboned

1 cup wild rice

1 cup long grain rice

1 cup mushrooms, sliced and sautéed

Sauce:

1 can cream of mushroom soup

1 small carton sour cream

½ cup cooking sherry

Place ¼ of combined cooked rice and sautéed mushroom mixture in each pheasant breast.  Wrap and place in 13x9 baking dish.  Salt and pepper to taste.

Pour sauce mixture over breasts.  Top with ½ cup toasted almonds, and sprinkle with paprika.  Bake at 350 degrees for 1 ¼ hours or until tender.

Makes 4 servings.