PHEASANT AND WILD RICE RECIPE RECIPES

Name: Pheasant With Wild Rice
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 2-3 serving(s)
Ingredients: 1 (2 1/2 lb) pheasants, dressed; 1/4 cup all-purpose flour; 1/2 cup butter or 1/2 cup margarine; 1 onion, chopped; 1 stalk celery, chopped; 1 cup chicken broth; 1 cup whipping cream; 3 whole allspice; 2 tablespoons sherry wine; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups cooked wild rice

PHEASANT WITH WILD RICE RECIPE - FOOD.COM

Pheasant With Wild Rice Recipe - Food.com image

This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!!

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1 (2 1/2 lb) pheasants, dressed
1/4 cup all-purpose flour
1/2 cup butter or 1/2 cup margarine
1 onion, chopped
1 stalk celery, chopped
1 cup chicken broth
1 cup whipping cream
3 whole allspice
2 tablespoons sherry wine
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked wild rice

Steps:

Cut pheasant into quarters.
Dredge pieces in flour.
Melt butter in oven-safe skillet over medium-high heat.
Add pheasant, and cook until browned on both sides, turning once.
Add onion and next 7 ingredients.
Put oven-safe skillet in oven.
Bake, covered, at 350°F for 1 1/2 hours or until tender.
Remove pheasant from skillet, and keep warm.
Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
Serve with pheasant and rice.

Nutrition Facts : Calories 2174.7, FatContent 144.3, SaturatedFatContent 72.2, CholesterolContent 688, SodiumContent 1659.3, CarbohydrateContent 58.9, FiberContent 4.8, SugarContent 5, ProteinContent 143.2

PHEASANT AND WILD RICE RECIPE: HOW TO MAKE IT

Pheasant and Wild Rice Recipe: How to Make It image

Everyone in my family hunts, so we have an abundance of game. This recipe also works well with wild turkey or grouse and even with chicken if you prefer. I love to make this dish on special occasions and for guests.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-2/3 cups water
3/4 cup chopped onion
2-1/2 teaspoons dried parsley flakes
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1-1/2 teaspoons paprika
1 teaspoon pepper
1 tablespoon all-purpose flour
6 bacon strips, cut up
1 large oven roasting bag
2 cups uncooked wild rice
1/2 pound sliced fresh mushrooms
1 large pheasant, halved or two small pheasants (about 4 pounds)

Steps:

In a large saucepan, combine first nine ingredients; bring to a boil., Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag., Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 180°. Let stand for 10 minutes before carving.

Nutrition Facts : Calories 615 calories, FatContent 21g fat (7g saturated fat), CholesterolContent 163mg cholesterol, SodiumContent 1068mg sodium, CarbohydrateContent 42g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 63g protein.

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