Pheasant Breasts with Sweet Potato Rice

Ingredients

• 2 pheasants, cut in pieces
• 2 cups cream of chicken soup
• 2 egg yolks, beaten
• 1/4 tsp dill weed
• 1/8 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup sweet potato, cubed
• 1/4 cup orange juice
• 1/3 cup water
• 1 cup brown rice
• 1 tbsp butter

Method

Boil rice until partially done. Mix with sweet potato, orange juice, water and butter. Place in casserole, topping with uncooked pheasant pieces. Cover with soup, egg yolks, and seasonings. Bake covered at 275 degrees for 2 1/2 hours or until pheasant is tender.