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Pheasant Rice Bake

  • 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

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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