2 stalks celery, cut in 2 inch pieces
1 (3 lb.) pheasant
2 tbsp. butter
3/4 c. diced celery
1/2 c. chopped onion
1 can cream of chicken soup
2 tbsp. parsley
1 tsp. salt
1/4 tsp. pepper
1 can sliced mushrooms, drained
1 1/2 c. cooked wild rice
1/4 c. milk

Place celery pieces diagonally in roaster bottom. In medium skillet melt butter and saute celery, onion and parsley until lightly browned. Add remaining ingredients except soup and milk. Mix thoroughly. Spoon stuffing into bird. Place bird on celery in roaster, breast down. Pour soup mixed with milk over all. Cover and cook at 350 degrees for 2 1/2-3 1/2 hours. Serve with sauce poured over pheasant and rice.