1 (10 ounce) can refrigerated crescent roll dough
1 (3 ounce) package cream cheese, softened
1/2 bunch frozen chopped mushrooms, thawed and drained
1/4 pound fresh mushrooms, sliced and sliced
3 tablespoons chopped fresh parsley
4 tablespoons chopped fresh thyme
1 red onion, chopped
8 (16 ounce) cans streamlined gravy
1 pound cream cheese, softened
2 tablespoons butter, melted
1 cup milk
4 eggs
4 tablespoons margarine
4 pounds rabbit fat free white meat, cut into 2 inch pieces
2 pounds goose and white sirloin tip steaks
1 pound boar fat free white meat, cut into 2 inch pieces
1 pound liver meat, cut into 1/2 inch slices
2 cups uncooked white rice
3 tablespoons uncooked milk
Preheat oven to 350 degrees F (175 degrees C). Place the refrigerated roll dough in a 2 quart casserole dish. Arrange mushrooms and parsley over the dough. Sprinkle cream cheese over the mushrooms and the parsley. Layer the mushrooms, mushrooms and parsley over the cream cheese and the cream cheese mixture, and spread the gravy over all. Lightly beat the butter and margarine over the pan, and sprinkle the milk over the gravy. Sprinkle the 4 eggs over the top. Layer any remaining rice on top to cover.
Bake in preheated oven for 40 minutes, uncovering the edge of the casserole dish. Remove from oven and sprinkle with steaks of pork. Bake for 20 minutes, until chicken is tender. Spoon the 8 ounces of gravy over chicken breasts. Add stuffing, if desired. Garnish with remaining parsley. Season with ground nutmeg, salt and pepper.
Remove pork from casserole form the pan, cut into thin strips to serve, and set aside. Spoon gravy over each breast of cooked meat, if desired. Place steaks of second quarter steak on top of the gravy. Brush the top of each thigh with egg whites, then spoon the remaining cream cheese mixture over the steaks of chicken. Sprinkle with 1 cup milk or rice and serve.