Pheasant with Wild Rice Casserole

• 1/2 pound fresh mushrooms, sliced, or 4 ounce can mushrooms
• 2 – 4 tablespoons of butter
• 1 onion, finely chopped
• 1 cup finely chopped fresh parsley
• 1/2 cup chopped celery
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 soup can milk
• 1 cup grated cheddar cheese
• 2 cups cooked wild rice
• 2 pheasants. Cut into pieces
• Flour
• Paprika

Cook mushrooms in butter for 5 minutes. Remove mushrooms; add onions, parsley and celery to pan; cook until onions are tender and golden. In separate saucepan, heat soup and milk. Add cheese. Add to wild rice and mushroom mixture. Roll pheasant in flour and brown in shortening. Pour rice mixture into greased casserole. Top with pheasant. Sprinkle with paprika. Cover and bake at 325°F for 1 hour. Serves four.