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The Upland Cookbook
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Pheasant Rice Bake
Ingredients
- 1 cut up pheasant
- 1 cup uncooked rice
- 1 package of onion soup mix
- 1 can of milk
- 1 can of french fried onion rings
- 1 can of cream of mushroom soup
Directions
To hep tenderize the bird meat, simmer the cut-up pheasant in water with
a small amount of vinegar or lemon juice in it. Sprinkle the dry soup mix into
a buttered casserole dish, and the rice over that. Add the cooked pheasant pieces
and pour the soup and milk mixture over the meat. Cover the dish and bake in a 350F
oven for 1 hour and 15 minutes. Uncover the cooked dish, top with the onion
rings, and cook for 15 more minutes.
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