Pheasant Casserole Yield: 4 servings 1 Pheasant, cooked and boned 2 Onions, chopped 4 Pheasant or chicken broth 1/4 Soy sauce Pepper 1 Parsley flakes 2 Celery, chopped 2 Raw brown rice 1 Soup, cream of mushroom 1 Mushrooms (opt.) Blend all and bake in casserole at 300-350 degrees for 2 hours.
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