2 pheasant cut up and deboned
2 cans cream of mushroom soup
1 can milk
1 can water
1/2 c. minced onion, dry or fresh
1 1/2 c. fry krisp batter
Salt and pepper to taste

Dredge pheasant in fry krisp brown in hot oil. Arrange in covered casserole. Add soup, milk, water and onion mixed. Bake covered at 350 degrees for 2 hours or until tender. Serve over wild rice!