Title: Pheasant Casserole
Categories: Entree Poultry Wild
Yield: 4 Servings

1		Pheasant, cooked and boned
2		Onions, chopped
4	c	Pheasant or chicken broth
1/4	c	Soy Sauce
		Pepper
1	tb	Parsley flakes (opt.)
2	c	Celery, chopped
2	c	Raw brown rice
1	cn	Soup, Cream of Mushroom
1	cn	Mushrooms (opt.)

Blend all and bake in casserole at 300-350 degrees for 2 hours.

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