Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     pheasant
  1             medium  onion
  1                cup  rice
  2               cups  cold water
                        flour
     1/2           cup  chopped celery
     1/2      teaspoon  salt
     3/4           cup  milk

Preparation:

Dredge cut up pheasant in flour and brown. Cook onion and chopped celery in butter until tender. Bring to boil the rice, salt and cold water. Stir; cover and simmer 25 minutes. Place cooked rice, mixed with onion and celery, in 9 x 13-inch greased pan. Arrange browned pheasant on top. Add 3/4 cup milk. Cover and bake 1 hour at 300 degrees.

Nutritional Information:

2287 Calories (kcal); 82g Total Fat; (33% calories from fat); 203g Protein; 168g Carbohydrate; 593mg Cholesterol; 1554mg Sodium