Baked Pheasant with Wild Rice
Prep: 20 min
Cook: 60 min
Total: 80 min
Serves: 4
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Tender baked pheasant is beautifully complemented by a flavorful wild rice blend mixed with creamy mushroom and celery soups, creating a hearty and satisfying dish.
Ingredients
Ingredients
- 1 - Pheasant
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - All-Purpose Flour
- 1 - Cooking Oil
- 8 Oz Wild Rice
- 1 Can Cream Of Mushroom Soup
- 1 Can Cream Of Celery Soup
- 1 Can Mushrooms - Drained
Directions
Directions
- Cut pheasant into serving-sized pieces.
- Season with salt and pepper; roll in flour.
- Brown well in a small amount of oil in a heavy skillet.
- Cook wild rice according to package directions.
- Combine the undiluted soups and the mushrooms with the cooked wild rice.
- Spoon approximately half the mixture into an oiled 2-quart baking dish.
- Arrange the pheasant pieces on top of rice mixture.
- Combine the skillet drippings with the remaining soup and rice mixture; spoon over the pheasant.
- Bake in 350-degree oven for 45 minutes to 1 hour or until pheasant is tender.
Nutrition
Per serving · 4 servingsCalories
450
Fat
20 g
Saturated fat
5 g
Carbohydrates
40 g
Sugar
2 g
Fiber
3 g
Protein
30 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 - Pheasant
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - All-Purpose Flour
- 1 - Cooking Oil
- 8 Oz Wild Rice
- 1 Can Cream Of Mushroom Soup
- 1 Can Cream Of Celery Soup
- 1 Can Mushrooms - Drained
