Pheasant with Wild Rice

By Lulubelle

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Ingredients

• 2 cups cooked Wild Rice
• 1 Onion, finely chopped
• 1 cup fresh Parsley, finely chopped
• 1 can Cr. of Mushroom Soup
• 1/2 soup can of Milk
• 1 cup Cheddar Cheese-shredded
• 2 Pheasants, cut into pieces
• flour
• shortening
• paprika

Preparation

Step 1

Heat mushroom soup and milk.
Add cheese.
Add to wild rice, onion and parsley.
Roll Pheasant in flour, brown in shortening.
Pour rice mixture into greased casserole dish - 9x13
Top with Pheasant.
Sprinkle with paprika.

Cover and Bake at 350 for one hour or until tender.