1/2 lb. bacon, diced
1 med. size onion, diced
1 c. fresh mushrooms, sliced
1 green pepper, diced
1/2 c. diced pimiento
3 tbsp. flour
3 c. half and half, hot
3 c. cooked wild rice
3-4 c. diced, cooked pheasant
1/4 c. sherry wine
1 c. grated Swiss cheese (Monterey Jack may be substituted)

Fry diced bacon until crisp. Drain off fat and reserve. Reserve crisp bacon. Add half of bacon fat to a skillet and saute onion, mushrooms and green peppers until semi-crisp. Add pimiento.

Meantime, in a saucepan add remaining bacon and flour and cook for 2 minutes. Add hot half and half and whisk until smooth. Add sherry and simmer 3 minutes. Mix the reserved crisp bacon, sauteed vegetables, sauce, wild rice and diced pheasant, together and place in an oiled baking dish for 45 minutes. Sprinkle grated cheese on top. Bake for another 15 minutes. 8 servings.