1 pheasant, cut up
1 pkg. dry onion soup
1 c. rice, uncooked
1 can cream soup, any variety
1 can milk

Sprinkle soup mix in buttered 2-quart casserole dish. Sprinkle rice over soup mix. Add pheasant pieces. Dilute canned soup with 1 can of milk, pour over pheasant. Bake at 350 degrees for 1 hour and 15 minutes. Uncover and bake 15 minutes longer.