Baked Pheasant and Rice
2 pheasants cut into serving sized pieces
1 ½ oz envelope dehydrated onion soup mix
14 oz. Fresh mushrooms
¾ cup long grain rice uncooked
¾ cup milk
1 10 oz. Can condensed cream of mushroom soup
Preheat oven to 325 degrees. Blend mushroom soup and milk. Combine this with rice, mushrooms and onion soup. Mix and pour into a 13x9x2 baking dish. Arrange pheasant on top. Brush with melted butter, sprinkle with paprika and bake, uncovered for 1½ hours.
Makes 6-8 servings.
From John Beimborn