Pheasant Rice Bake

2 Pheasant breasts, cut up
1 Package Onion Soup Mix
1 Cup Uncooked Rice
1 Can Cream of Chicken Soup
1 Cup of Milk
1 Can of French Fried Onion Rings

Simmer pheasant in water with a small amount of vinegar or lemon
juice to tenderize. Sprinkle dry soup mix into buttered casserole dish.
Sprinkle rice over soup mix. Add cooked pheasant pieces, pour cream
soup and milk mixture over bird. Cover and bake in 350 degree oven
for 1 hour and 15 minutes. Uncover and sprinkle with onion rings.
Cook an additional 15 minutes longer. Six Servings.
Recipe by Ann Kassouni.
Savory Pheasant Bites
A bite-sized treat -On the grill or
In the oven

Pheasant breast cut into 2 inch pieces
Zesty Italian Dressing
Marinate bird in dressing overnight in fridge
Bacon Strips

On the grill: On heavy foil, place several strips of uncooked bacon.
Arrange drained, marinated pheasant over bacon, & pour on 1/4 cup of
fresh zesty Italian dressing. Fold foil tight around bird & bacon. Grill
for 20 minutes. Turning foil packet after 10 minutes.

Or In the oven: Heat broiler on low. Line a cookie sheet with foil.
Place several slices of uncooked bacon. Arrange marinated pheasant on
bacon. Broil uncovered for 20 minutes. Recipe by Jason Stithem.

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