¼ cup margarine or butter
3 boneless skinless whole pheasant breasts cut into ¾-inch pieces
1 cup chopped onions
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
2 jars button or sliced mushroom, drained
1 can sliced water chestnuts, rinsed and drained
 1 cup water
1 cup uncooked wild rice, rinsed and drained
 ½ cup cooking sherry
¼ to ½ teaspoon coarsely ground pepper
½ cup slivered almonds, toasted(optional)
8 servings

Heat oven to 325 degree’sF.  In 10-inch nonstick skillet, melt margarine over medium-high heat.  Add pheasant pieces.  Cook for 10 to 12 minutes, or until meat is browned, turning occasionally.
In 3-quart casserole, combine pheasant mixture and remaining ingredients, except almonds.  Cover.  Bake for 2 to 2 ½ hours, or until rice is tender and kernels are open, stirring once during baking.  Sprinkle evenly over top.