Pheasant in Mushroom Cream Sauce
1 pheasant (1 & 1/2 - 2 pounds)
1/2 cup onion
1 cup fresh sliced mushrooms
2 Tbsp butter or margarine
3 oz cream cheese
1 can (10 & 3/4 oz.) cream of mushroom soup
1/4 cup water
2 Tbsp milk
1/2 cup carrot, shredded
1 Tbsp parsley flakes
1 tsp instant chicken bouillon
1 Salt and pepper pheasant and place in greased baking dish, skin side down. Bake at 350 degrees for 30 minutes.
2 Meanwhile, prepare mushroom cream sauce: Saute onion and mushrooms in butter until tender. Add remaining ingredients and stir until smooth.
3 After pheasant has baked for 30 minutes, turn pheasant and add mushroom cream sauce. Cover and continue baking until tender.
4 Serve with wild rice.