Ingredients Jump to Instructions ↓

  1. 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)

Instructions Jump to Ingredients ↑

  1. 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.


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