Pheasant a La Heath

• 8 pheasant breast
• 8 slices thick cut bacon
• 2 (8 ounce) cans cream of mushroom soup
• 1 (8 ounce) can water
• 2 cups cooked white rice

1. Wash the pheasant breasts down well to ensure they are free of feathers.
2. Wrap one strip of bacon around each breast and secure with a toothpick.
3. Place in an electric skillet that's been pre-heated to 350 degrees and cover with cream of mushroom soup and water.
4. Simmer until Pheasant is cooked through.
5. Serve over rice.

breast, bacon, cream of mushroom soup, water, white rice

Taken from www.food.com/recipe/pheasant-a-la-heath-338381 (may not work)