Pheasant Casserole

Ingredients

4-5 pheasants, boiled and deboned, reserving broth
6 cups wild rice, cooked
32 ounces sliced and drained mushrooms
1 large can sliced pimento
4 cups almonds, sliced and blanched
4 cups cream
4 cups milk
1 cup broth from pheasants
1 cup flour
Salt and pepper to taste

Preparation

Mix together first five ingredients. In a large bowl, mix cream, milk, broth, flour, salt and pepper until smooth. Mix gently with other ingredients. Bake mixture at 350 degrees in a large casserole dish for one hour or until brown and bubbly. -Trina Deese, Ramer