Preheat oven to 325.
In saucepan, combine first nine ingredients and bring to a boil.
In dutch oven, layer bacon on bottom and sprinkle flour on top. Add mushrooms and both rices, spread evenly. Place pheasant on top of vegies and pour soup mixture over top. Cover and bake in oven, 1 to 1.5 hours until desired doneness.
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|Serving Size: 1 Serving (626g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 609 (51%)|
|Amt Per Serving||% DV|
|Total Fat 67.7g||90 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 26.8g|
|Polyunsanturated Fat 14.9g|
|Cholesterol 307.6mg||95 %|
|Sodium 797.1mg||27 %|
|Potassium 1331.2mg||35 %|
|Total Carbohydrate 55.4g||16 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 50.2g|
|Protein 88.2g||126 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1190
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