Smoky Pheasant

8 thick slices bacon
1 (10 3/4 oz) can cream of mushroom soup
4 whole pheasant breats, boned and halved
2.4 oz jar dried beef cut in thin strips
8 oz. carton sour cream


Heat oven to 350 degrees.  roll each half breast into a ball and wrap with 1 slice of bacon.  Place in 9 x 13 dish.  In small bowl combine soup, beef, and sour cream.  Pour over chicken and bake 2 hours, basting occasionally with soup mixture.  Serve with a wild rish dish if desired.