(LARGE SERVING)
8 cans cream of asparagus soup
2 cups wild rice (cooked separately)
1/2 lb. fresh broccoli or asparagus
1 pound Velveeta
1/2 pint Half and Half
1 stick butter
white pepper (to your preference)
salt (to your preference)
Boil pheasant until parts start to fall off bone. Pick meat into slivers. Save broth. Add remaining ingredients.
(You may wish to reduce portions)
