Poultry Casserole

Use for Pheasant #2 - a casserole.  I'll admit, we preferred #1, but we had a 'perforated' breast - cutting it into pieces was a better way to try and find the shot :).  This can be made with any type of poultry.

3/4 c  Black Rice,Uncooked
1 1/4 c  Carrots,Thinly Sliced
5 slices Bacon
2    Pheasant Breast Halves
2 T  Leek,Minced
10.5 oz Cream Of Chicken Soup
1/4 c  Half & Half
1/4 c  White Wine
4 oz Mozzarella
1/4 c  Parmesan

Cook rice to package directions.  Heat oven to 350 degrees.  Spray a casserole dish with cooking spray.  Place cooked rice in the bottom of the dish.  

Add carrots in a layer of the rice, set pan aside.

In a large skillet, cook bacon until crisp.  Remove to paper towels to cool.  Cut the pheasant into pieces, add to bacon grease and fry until well browned.

Crumble bacon into pheasant, put all in a layer over the carrots.

Add the leek to the oil and cook until fragrant.  

Add soup, half and half and wine, mix well.  

Add mozzarella cheese.  

Pour over pheasant.

Sprinkle with Parmesan.

Cover dish with foil.  Bake for 30 minutes.  Remove foil, bake for another 15 minutes.