How To make Pheasant Wild Rice Casserole
Ingredients: 1 c Uncooked wild rice
1 Stick margarine or butter
1 sm Can sliced mushrooms
1 1/2 c Milk
1 sm Jar pimento, diced
-(optional) Salt and pepper 1 Onion, chopped
1/4 c Flour
1 1/2 c Chicken broth
2 c Pheasant, cooked, diced
2 tb Parsley flakes
1/2 c Slivered almonds
Directions: Prepare wild rice according to package directions. Saute onion in butter until tender. Remove from heat; stir in flour until smooth. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups. Gradual stir into flour mixture, add milk, cook stirring constantly until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350 degrees for 25-30 minutes. (To order Wild Rice Write: Ray Leinbach, Box 202, Blackduck, MN, 56630)
How To make Pheasant Wild Rice Casserole's Videos
Chicken And Wild Rice Casserole | Chicken Casserole Recipes
A delicious chicken casserole recipe that uses an amazing rice blend. Great texture and flavor and really good as leftovers
Ingredients:
1 box Ben's Original Long Grain and Wild Rice (or homemade recipe)
1 can cream of chicken soup (or homemade recipe)
1 cup sour cream
1/2 cup sliced almonds
salt, pepper and granulated garlic to taste
2 large boneless skinless chicken breasts, roasted
1 can green beans (or home canned)
2 sleeves Ritz crackers, crushed
1 stick melted butter
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Want to learn how to do this in person? Book your own hunt and wild game cuisine experience with Outdoor Solutions. We teach you how to hunt, prepare, and cook what you hunt in the field. Learn to cook what you hunt with us. Visit us online for more information
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This gourmet pheasant recipe combines pheasant and wild rice into one delectable dinner.
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What you need:
4 pheasant breasts cut into bite sized chunks
2/3 cup flour
1 tbs each of salt, pepper, and powdered sage
1 stick of butter
1 cup if sliced mushrooms
1 cup diced sweet onion
1 cup diced celery
3 cloves minced garlic
3 sliced bacon fried and crumbled
1/2 teaspoon thyme
4 servings wild rice
Combine flour, salt, pepper, and sage. Mix well and dredge pheasant pieces in the mixture. Melt half the butter (or more if needed) and brown pheasant pieces, and then remove from heat. Add the rest of the butter, mushrooms, onions, celery, and garlic and lightly brown. Add the pheasant back to the pan along with thyme and crumbled bacon, mix well and fry for a couple minutes until pheasant heated through. Serve over wild rice.
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