Best Pheasant And Wild Rice Recipes

PHEASANT AND WILD RICE

Pheasant and Wild Rice 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

Time 1h20m

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, Fat 21g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 1068mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 63g protein.

CREAM OF VEGETABLE AND WILD RICE SOUP WITH PHEASANT

Cream of Vegetable and Wild Rice Soup With Pheasant image

Make and share this Cream of Vegetable and Wild Rice Soup With Pheasant recipe from Food.com.

Provided by MRS Montgomery

Categories Poultry

Time 1h20m

Yield 8-19 serving(s)

Number Of Ingredients 15

Ingredients

4 stalks celery, chopped
1 medium onion, chopped
3 carrots, shredded
1/2 medium green pepper, chopped
2 (4 ounce) cans sliced mushrooms, drained, reserve liquid
9 slices bacon, cut into 3/4 inch pieces
2 tablespoons butter
1/2 cup flour
1/2 teaspoon pepper
1 teaspoon salt
6 cups chicken broth
2 cups cooked pheasant breast, chopped (or Chicken)
1 pint half-and-half
2 tablespoons parsley flakes
2 cups cooked wild rice

Steps:

While cooking rice, brown bacon pieces in a dutch oven or large pot.
Take out bacon pieces once browned and save for later.
Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.

Nutrition Facts : Calories 346.4, Fat 22.8, SaturatedFat 10.3, Cholesterol 47.4, Sodium 1157.5, Carbohydrate 23.9, Fiber 2.6, Sugar 3.6, Protein 12.4

PHEASANT AND WILD RICE CASSEROLE

PHEASANT AND WILD RICE CASSEROLE image

Categories Soup/Stew Game Bake Thanksgiving Dinner

Yield 8 people

Number Of Ingredients 10

Ingredients

3-4 c. deboned and cooked pheasant pieces
1 c. cooked wild rice
1/3 c. olive oil
1/3 c. chopped white onion
1/8 c. flour
1 1/2 c. FF chicken broth
1/4 c. FF half n' half
1 c. sliced wild mushrooms
1 c. sliced water chestnuts
salt & pepper

Steps:

Pour olive oil in skillet. Add onions & then mushrooms & garlic & saute until tender. Remove from heat, stir in flour, gradually adding chicken broth. Stir until well-blended. Add the half & half. Cook & stir until starting to boil. Add the rice, cooked pheasant, water chestnuts, salt & pepper. Blend together. Put in large casserole, sprinkle with toasted almonds. Bake for 1/2 hr. at 350.

PHEASANT AND WILD RICE SOUP

PHEASANT AND WILD RICE SOUP image

Categories Soup/Stew Game Winter

Yield 6

Number Of Ingredients 14

Ingredients

7 c. pheasant stock 1 c. wild rice, rinsed
1/2 c. diced onion
1/2 c. diced carrots
1/2 c. celery
2 strips smoked bacon, diced
4 tbsp. unsalted butter
Toasted almonds
1/2 c. sliced mushrooms
1 1/2 c. heavy cream
2 tbsp. flour
Salt
Pepper (fresh white)
2 tbsp. minced parsley
1/4 c. sherry

Steps:

Make stock. Bone pheasant and reserve. Rinse rice and boil in 2 cups water for 3 minutes. Drain and repeat boiling again for 2 minutes. Drain. Saute rice, onion, celery, carrots and bacon in 2 tablespoons butter in Dutch oven until vegetables are crisp-tender, about 3 minutes. Stir in stock. Heat stirring constantly, to boiling; reduce heat. Add pheasant, this should be boned and cut or shredded into bite size pieces. Simmer covered, stirring occasionally for 40 minutes or until the rice is tender. Add mushrooms. Stir in 1 cup of cream. Mix the remaining 2 tablespoons butter and the flour in small bowl; whisk into soup. Cook, stirring constantly until soup thickens and bubbles 1 minute. Add sherry and almonds. Stir in the remaining 1/2 cup cream if you want a thinner soup. Season to taste with salt and pepper. Serve immediately, sprinkle with parsley, in a warm tureen.