Baked Pheasant & Wild Rice Casserole

• 8-10 pheasant breasts
• 2 cloves garlic
• dry white wine (Sov. Blanc)
• 2 cans cream of mushroom soup
• 4 strips bacon
• 1/2 cup onions
• 1/4 cup chopped green pepper
• 1/2 lb mushrooms
• 2 tbsp melted butter
• 1 cup canned tomatoes
• 1/2 cup chopped ripe olives (pitted)
• 1 cup wild rice
• flour
• salt
• pepper
• oil

1. Pheasant:
2. Cut up pheasant so that you have just the breasts. Dip the pieces in flour and salt and pepper. Brown in oil then put pieces in casserole pan. To this, add 2 cloves chopped garlic and enough white wine to cover 3/4 of the pheasant.
3. Cover and bake for 2 hours.
4. Then add 1 can cream of mushroom soup and spread on top.
5. Recover and cook an additional 1 hour.
6. Wild Rice Casserole:
7. Fry 4 strips of bacon, then saute 1/2 cup onion, 1/4 green pepper, and 1/2 lb mushrooms in the bacon drippings. Combine these in 2qt casserole dish. Then add 2 tbsp melted butter, 1 cup canned tomatoes, 1 can cream of mushroom soup, 1/2 cup dry white wine, 1/2 cup chopped ripe olives (pitted), and 1 cup wild rice.
8. Cover and bake at 300 for 3 hours.

garlic, white wine, cream of mushroom soup, bacon, onions, green pepper, mushrooms, butter, tomatoes, chopped ripe olives, wild rice, flour, salt, pepper, oil

Taken from www.epicurious.com/recipes/member/views/baked-pheasant-wild-rice-casserole-50061321 (may not work)