1 can cream of mushroom soup
2 cans water
3/4 c. chopped onion
2 1/2 tsp. parsley flakes
2 tsp. oregano
2 tsp. garlic powder
1 1/2 tsp. paprika
2 tsp. salt
1 tsp. pepper
6 bacon strips, cut up
2 c. uncooked wild rice
1/2 lb. sliced, fresh mushrooms
1 large pheasant (halved) or 2 small pheasants
1 oven cooking bag

Bring first 9 ingredients to a boil in sauce pan. Place bacon in cooking bag. Sprinkle rice and mushrooms over bacon. Add pheasant, Pour soup mixture into bag. Seal and slit according to directions.

Bake at 325°F for 2-21/2 hours.