Pheasant Casserole - cooking recipe

Ingredients

1 c. wild rice
1/2 c. chopped celery
1/4 c. chopped onion
3 Tbsp. butter
2 1/2 c. chicken broth
1 Tbsp. dried parsley
1/2 tsp. salt
1/2 tsp. Kitchen Bouquet
1/4 tsp. ground sage
1/4 tsp. dried basil
4 oz. mushroom stems and pieces, drained
1 c. sour cream
2 to 4 pheasant

Preparation

Parboil pheasant for 10 minutes.
Take all meat off bones and set aside.
Cook rice and remaining ingredients, except mushrooms and sour cream.
When all the liquid is absorbed, add sour cream and mushrooms.
Mix well.