Baked Pheasant with Wild Rice
Prep: 20 min
Cook: 60 min
Total: 80 min
Serves: 4
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Wild game gets the cozy casserole treatment here, and it works beautifully. Browned pheasant pieces bake atop a bed of wild rice bound with cream of mushroom and celery soups, so the lean meat stays moist and soaks up all that savory richness. Earthy, filling, and rustic, it is a wonderful way to make a special-occasion bird feel welcoming and homey.
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
