Desiree's Wild Bird Casserole

2 bird breasts (chicken/pheasant/goose) cut into bite size pieces 1/2 cup biscuit mix 3/4 stick of butter 2 cups sliced mushrooms (fresh or canned) 4 chicken bouillon cubes 1 cup hot water Juice from 1 lemon 4 slices of bacon chopped 1 tsp salt and pepper

In a large skillet, sauté bacon in butter. As it browns, coat breasts in biscuit mix. Add coated meat to bacon and brown. Add mushrooms and sauté another 2-4 minutes. Add remaining ingredients and stir. Pour contents into greased casserole and bake at 350° for 1 1/2 hours. Serve over egg noodles or rice.