1 pheasant, cut up
1 package onion soup mix
1 cup uncooked rice
1 can cream of mushroom soup
1 can of milk
1 can french fried onion rings

Simmer pheasant in water with a small amount of vinegar or lemon juice in it, to help tenderize the bird. Sprinkle dry soup mix into buttered casserole dish. Sprinkle rice over soup mix. Add cooked pheasant pieces Pour Soup and milk mixture over pheasant. Cover and bake 350 degree oven 1 hr and 15 minutes. Uncover a sprinkle with onion rings. Cook 15 minutes longer.
Yield: 6 Servings