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    Pheasant Casserole

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    Ingredients:
    • 12 oz Pork Sausage
    • 1/2 lb Sliced Shrooms
    • 8 oz Water Chestnuts
    • 1 Large Onion, finely chopped
    • 1-6 oz Box Uncle Ben’s Wild Rice
    • 1/4 Cup Flour
    • 2 Cups Pheasant, deboned
    • 1/4 Cup Butter
    • 1/2 Cup Milk
    • 1 3/4 Cup Chicken Broth
    • Juice of 1/2 Lemon
    • 1 tsp Salt
    • 1/8 tsp Pepper
    • 1/2 Cup Slivered Almonds (toasted)

    Directions:
    • Saute sausage and drain. Saute onions and mushrooms in
      sausage grease
    • When nearly done, add water chestnuts
    • Squeeze lemon juice over mixture
    • Cook rice according to package
    • Make a white sauce with flour, butter, milk, chicken broth,
      salt and pepper
    • Lightly toss pheasant, sausage, rice and mushroom mixture
    • Pour sauce over and toss again
    • Bake at 350º for at least one hour
    • Sprinkle with almonds before serving


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