Pheasants


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                                                         PAGE 37

-----------------------------------------------------------------------------------------------------------------------------PHEASANTS

Submitted by Charlotte Rew from South Dakota

2 pheasants, cut up

Flour

Salt and Pepper to taste

Shortening

2 cup brown rice

1 package dry onion soup mix

1 can mushrooms soup

3 cup milk

    Flour and season pheasant; brown in shortening. Spread rice in a greased baking dish; mix remaining ingredients until smooth. Pour a third of mixture over rice, moistening well. Evenly arrange pheasant over rice; cover with remaining sauce. Bake at 325-375 F. degrees for 1 hour and 30 minutes or until rice is tender.



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