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OHIO CLASSICS: FAVORITE PHEASANT RECIPES FROM THE BUCKEYE STATE
Pheasant & Wild Rice
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.
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