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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Everyone in my family hunts, so we have an abundance of game. This recipe also works well with wild turkey or grouse and even with chicken if you prefer. I love to make this dish on special occasions and for guests. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2-2/3 cups water |
3/4 cup chopped onion |
2-1/2 teaspoons dried parsley flakes |
2 teaspoons salt |
2 teaspoons garlic powder |
2 teaspoons dried oregano |
1-1/2 teaspoons paprika |
1 teaspoon pepper |
1 tablespoon king arthur unbleached all-purpose flour |
6 bacon strips, cut up |
1 large oven roasting bag |
2 cups uncooked wild rice |
1/2 pound sliced fresh mushrooms |
1 large pheasant, halved or two small pheasants (about 4 pounds) |
Directions:
1. In a large saucepan, combine first nine ingredients; bring to a boil.
2. Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13-in. x 9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag.
3. Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a meat thermometer reads 180°. Let stand for 10 minutes before carving. Yield: 6-8 servings.
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