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Pheasant and Wild Rice Recipe

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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.

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Pheasant and Wild Rice Recipe

Prep: 20 min. Bake: 1 hour + standing

Yield: 6-8 Servings

20 60 80

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)

Directions

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 13-in. x 9-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 meat thermometer reads 180°. Let stand for 10 minutes before carving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 615 calories, 21 g fat (7 g saturated fat), 163 mg cholesterol, 1,068 mg sodium, 42 g carbohydrate, 3 g fiber, 63 g protein.

Originally published as Pheasant and Wild Rice in Taste of Home August/September 1993, p35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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