Pheasant and Wild Rice

Name: Pheasant and Wild Rice
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Chinese
Ingredients: 1 can (10 3/4 ounces) condensed cream of mushroom soup (undiluted); 2 cans water (soup cans); 3/4 cup chopped onion; 2 1/2 tsp dried parsley flakes; 2 tsp dried oregano; 2 tsp garlic powder; 2 tsp salt; 1 1/2 tsp paprika; 1 tsp pepper; 6 bacon strips (cut up); 1 oven cooking bag; 2 cups uncooked wild rice; 1/2 pound fresh mushrooms (sliced); pheasant (1 large, halved or 2 small), about 4 pounds

Roast pheasant with wild rice and mushrooms in a roasting bag, seasoned with mushroom soup and spices.

2h 45m

Easy

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Ingredients

condensed cream of mushroom soup (undiluted) 1 can (10 3/4 ounces)

water (soup cans) 2 cans

chopped onion 3/4 cup

dried parsley flakes 2 1/2 tsp

dried oregano 2 tsp

garlic powder 2 tsp

salt 2 tsp

paprika 1 1/2 tsp

pepper 1 tsp

bacon strips (cut up) 6

oven cooking bag 1

uncooked wild rice 2 cups

fresh mushrooms (sliced) 1/2 pound

pheasant (1 large, halved or 2 small) about 4 pounds

Instructions

Step 1

In a skillet, combine the first nine ingredients; bring to a boil. Meanwhile, place the bacon in the oven cooking bag. Sprinkle the wild rice and mushrooms over the bacon. Add the pheasant. Pour the soup mixture into the bag. Seal and cut vents according to the package directions.