Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2-2/3 cups water3/4 cup chopped onion2-1/2 teaspoons dried parsley flakes2 teaspoons salt2 teaspoons garlic powder2 teaspoons dried oregano1-1/2 teaspoons paprika1 teaspoon pepper1 tablespoon all-purpose flour6 bacon strips, cut up1 large oven roasting bag2 cups uncooked wild rice1/2 pound sliced fresh mushrooms1 large pheasant, halved or two small pheasants (about 4 pounds)
Preparation
In a large saucepan, combine first nine ingredients; bring to a boil.
Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag.
Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 180°. Let stand for 10 minutes before carving.
