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Pheasant and Wild Rice

By Colleen Knapp
1 Cup raw Wild Rice
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Mushrooms - Stems and Pieces
2 1/2 Cup Water
Small Can Water Chestnuts
2 Pheasants - cut up - Floured and Browned
1 Package Lipton Onion Soup Mix - regular not golden.
Mix Rice, Soups, Water, Mushrooms and Chestnuts in a baking dish. Add prepared Pheasant. Sprinkle the dry Onion Soup mix over the top. Cover with foil.
Bake for about 3 hours at 300 degrees.