Pheasant and Wild Rice Recipe: How to Make It

Ingredients

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2-2/3 cups water
• 3/4 cup chopped onion
• 2-1/2 teaspoons dried parsley flakes
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1-1/2 teaspoons paprika
• 1 teaspoon pepper
• 1 tablespoon all-purpose flour
• 6 bacon strips, cut up
• 1 large oven roasting bag
• 2 cups uncooked wild rice
• 1/2 pound sliced fresh mushrooms
• 1 large pheasant, halved or two small pheasants (about 4 pounds)