Pheasant Casserole

1 Pheasant, cooked and boned

2 Onions, chopped

4 c Pheasant or chicken broth

1/4 c Soy Sauce

Pepper 1 tb Parsley flakes (opt.)

2 c Celery, chopped

2 c Raw brown rice

1 cn Soup, Cream of Mushroom

1 cn Mushrooms (opt.)

Blend all and bake in casserole at 300-350 degrees for 2 hours.