2 pheasants or 2 big sage, sharptail or blue grouse or 3 ruffled grouse or partridge
2 cans Campbell's chicken rice soup
3 lg. carrots, chopped
3 stalks celery, chopped
1/2 lg. onion, chopped
1 or 2 bouillon cubes
2 qt. water
2/3 c. rice (dry, regular)

Cut meat off bones into small cubes. (Taking meat off bones takes away some of the wild taste.) Put meat into water. Add chopped vegetables. then soup and bouillon cubes. Simmer 1 hour. Add rice and let simmer another 1/2 hour. Consistency turns out somewhere between a soup and a stew. If it is too thick, add more water. Salt and pepper to taste. Tastes even better after refrigeration overnight!