| |
| | | Pheasant & Wild Rice | Favorite of Felix & Mary Adams - Bridgeport, Ohio
| | Course: | Main Entrée | | Servings: | 6-8 | |
Ingredients & Instructions:
1 can condensed cream of mushroom soup
2 soup cans water
¾ cup chopped onion
2 ½ teaspoons dried parsley flakes
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1 ½ teaspoons paprika
1 teaspoon pepper
6 bacon strips, cut
1 oven cooking bag
2 cups uncooked wild rice
½ pound fresh mushrooms, sliced
1 large pheasant
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 pkg. instructions. Bake at 325° for 2 ½ hours. Let the pheasant stand for 10 minutes before carving.
View Recipe Sources | | |
|
|
|
| |
|
|
|
