Breasts, legs & thighs of 2 pheasants
3/4 c. uncooked rice
1 tbsp. grated onion
2 tsp. chicken stock base
1/2 stick butter (1/4 lb.)
Salt & pepper to taste
1 ( 3oz.) can mushrooms
2 c. water

Roll pheasant in flour and brown. Cut breasts in half. Place rice, salt and pepper into large greased casserole and add onion. Add mushrooms and juice. Place pheasant on rice mixture, add chicken stock, dissolved in water. Dot with butter. Bake at 300 degrees for 1 1/2 hours. Serve 4 to 6.

Wild rice may be used.