2 cut up pheasants
Salt and pepper to taste
1/4 c. butter
1 (16 oz.) pkg. long grain and wild rice
1 c. cream of chicken soup
3/4 c. white wine (Sauterne)
1 (13 oz.) can sliced mushrooms, drained
1/2 c. sliced celery
1 tbsp. chopped pimento

Season pheasant with salt and pepper. Brown in butter in skillet. Prepare rice using package directions. Spoon rice into greased baking dish; top with pheasant.

Combine soup with remaining ingredients in saucepan; blend well. Bring to a boil; pour over pheasant. Bake covered at 350 degrees for 30 minutes. Uncover. Bake for 15-20 minutes longer or until tender.