Pheasant-filled Biscuit Dumplings

In large skillet, saute green pepper, 4 tablespoons of the onions and mushsrooms in butter for 2-3 minutes; add soups and water and heat, stirring occasionally until bubbly; reduce heat and simmer while preparing dumplings. Combine pheasant, celery, remaining 2 tablespoons of onions, parsley and pepper.

Separate dough into 10 bisquits; press or roll out each to a 4-inch circle. Place approximately 1/4 cup pheasant mixture on center of each biscuit. Wrap dough around mixture, firmly, pressing edges to seal tightly. Place dumplings, sealed edges down, in hot soup mixture; spoon soup over dumplings. Cover tightly and simmer over low heat for 20-25 minutes, or until dumplings ar no longer doughy. Serve over some good rice and garnish with parsley.