Pheasant Casserole - Alabama Farmers Federation

Ingredients

• 4-5 pheasants, boiled and deboned, reserving broth
• 6 cups wild rice, cooked
• 32 ounces sliced and drained mushrooms
• 1 large can sliced pimento
• 4 cups almonds, sliced and blanched
• 4 cups cream
• 4 cups milk
• 1 cup broth from pheasants
• 1 cup flour
• Salt and pepper to taste