Pheasant and Wild Rice Recipe
Pheasant and Wild Rice Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
MAKES: 6-8 servings


  • 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 Jones Dairy Farm Dry-Aged 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)

Nutritional Facts

1 each: 615 calories, 21g fat (7g saturated fat), 163mg cholesterol, 1068mg sodium, 42g carbohydrate (2g sugars, 3g fiber), 63g protein.


  1. In a large saucepan, combine first nine ingredients; bring to a boil.
  2. 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.
  3. 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.
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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