Pheasant and Wild Rice
MAIN COURSE
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
6 bacon strips, cut up
1 tablespoon all-purpose flour
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)
► In a large saucepan, combine first nine ingredients; bring to a boil.
► 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.
► 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.
