{"database": "press", "table": "releases", "rows": [["http://noem.house.gov/index.cfm/in-the-news?ContentRecord_id=4743DC5D-2D8B-4803-9370-673064B187D9", "Rep. Noem Shares Creamy Bacon-Wrapped Pheasant Recipe", "2015-11-23", "2015", "2015-11", "Republican", "House", "SD", "Kristi Noem", "N000184", "noem.house.gov", null, null, "legacy", "KDLT \r\n\tRep. Kristi Noem shares her creamy bacon-wrapped pheasant recipe with Meagan and Tom in the KDLT Kitchen.\r\nKristi Noems Creamy, Bacon-Wrapped Pheasant\r\nIngredients\r\n \r\n1 pheasant (or chicken)\r\n2-3 pkg. sliced corned beef (I use Buddig)\r\n7 strips of bacon (or as many pieces for the number of meat pieces)\r\n1 can cream of mushroom soup\r\n1 container (12 oz.) sour cream\r\nFresh mushrooms\r\nSalt\r\nPepper\r\nGarlic salt\r\nSage or poultry seasoning\r\n \r\n\r\nDirections\r\n \r\nDebone your pheasant.\r\nPreheat oven to 350 degrees.\r\nSeason pheasant portions with salt, pepper, garlic salt, sage or poultry seasoning, to taste.\r\nWrap individual pheasant portions in corned beef. Then, wrap bacon around. Place in a cake pan.\r\nIn a small bowl, mix the sour cream and cream of mushroom soup. Add mushrooms. Pour mixture over the meat.\r\nCover and cook 60-70 minutes.\r\nServe with rice or potatoes and enjoy!", 1, "2026-03-30T12:14:52Z", "2026-03-30T12:14:52Z"]], "columns": ["url", "title", "date", "year", "month", "party", "chamber", "state", "member_name", "bioguide_id", "domain", "scraper", "source", "date_source", "text", "has_text", "collected_at", "updated_at"], "primary_keys": ["url"], "primary_key_values": ["http://noem.house.gov/index.cfm/in-the-news?ContentRecord_id=4743DC5D-2D8B-4803-9370-673064B187D9"], "units": {}, "query_ms": 1.4209691435098648, "source": "dwillis/congress-press", "source_url": "https://github.com/dwillis/congress-press", "license": "MIT", "license_url": "https://github.com/dwillis/congress-press/blob/main/LICENSE"}