Pheasant And Wild Rice

• 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 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)

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
3. ; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag.
4. Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350u0b0 for 1 to 1-1/2 hours or until a thermometer reads 180u0b0. Let stand for 10 minutes before carving.

condensed cream, water, onion, parsley flakes, salt, garlic, oregano, paprika, pepper, flour, bacon, wild rice, mushrooms, pheasant

Taken from www.tasteofhome.com/recipes/pheasant-and-wild-rice/ (may not work)