Best Pheasant And Wild Rice Casserole Recipes

PHEASANT WILD RICE CASSEROLE

Pheasant Wild Rice Casserole image

This recipe works well with chicken as well and has a rich, deep flavor. It can be used as a side dish or as a main dish as well. Perfect for wild game feeds!

Provided by Wendelina

Categories < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup diced pheasants or 1 cup chicken
3 cups cooked wild rice
1/2 cup chopped onion
1 cup sliced mushrooms
1/2 cup butter
1 cup diced tomato
1/2 cup sliced black olives
1 cup shredded sharp cheddar cheese

Steps:

Preheat oven to 350.
Sauté onions and mushrooms in butter.
Combine all ingredients in a casserole dish, reserving 1/4 c of the cheese.
Stir in a little water or juice from tomatoes if it appears dry.
Top with remaining cheese.
Bake for 45 minutes.

Nutrition Facts : Calories 320.5, Fat 23.2, SaturatedFat 13.9, Cholesterol 60.5, Sodium 339.4, Carbohydrate 21.2, Fiber 2.5, Sugar 2.3, Protein 9

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.

PHEASANT WILD RICE CASSEROLE

Pheasant Wild Rice Casserole image

Sounds like a good dish for leftovers.

Provided by Vicki Butts (lazyme)

Categories Wild Game

Time 45m

Number Of Ingredients 12

Ingredients

1 c uncooked wild rice
1 stick butter or margarine
1 4-ounce can(s) sliced mushrooms
1 1/2 c milk
1 2-ounce jar(s) pimientos
salt and pepper, to taste
1 onion, chopped
1/4 c flour
1 1/2 c chicken broth
2 c pheasant, cooked and diced
2 Tbsp parsley, chopped
1/2 c slivered almonds

Steps:

1. Prepare wild rice according to package directions.
2. Saute onion in butter until tender.
3. Remove from heat; stir in flour until smooth.
4. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups.
5. Gradually stir into flour mixture, add milk, cook stirring constantly until thick.
6. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper.
7. Place in 2-quart. casserole.
8. Sprinkle with almonds.
9. Bake at 350 degrees for 25-30 minutes.

PHEASANT WITH WILD RICE

Pheasant With Wild Rice 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!!

Provided by teresas

Categories Pheasant

Time 2h20m

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, Fat 144.3, SaturatedFat 72.2, Cholesterol 688, Sodium 1659.3, Carbohydrate 58.9, Fiber 4.8, Sugar 5, Protein 143.2

PHEASANT WILD RICE CASSEROLE

Pheasant Wild Rice Casserole image

Provided by Nancy R

Categories Casseroles

Number Of Ingredients 13

Ingredients

1 c wild rice, uncooked
1 stick butter
1 can(s) mushrooms, sliced
1.5 c milk
1 jar(s) pimento, diced (optional)
pinch salt
pinch pepper
1 onion, chopped
1/4 c flour
1.5 c chicken broth
2 c pheasant, cooked and diced
2 Tbsp parsley flakes
1/2 c almonds, slivered

Steps:

1. Prepare wild rice according to package directions.
2. Saute onion in butter until tender.
3. Remove from heat; stir in flour until smooth.
4. Drain mushrooms reserving liquid.
5. Add enough broth to liquid to measure 1 1/2 cups; graduallly stir into flour mixture, add milk, cook stirring constantly until thick. .
6. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper.
7. Place in 2-quart casserole; sprinkle with almonds. Bake at 350 degrees for 25-30 minutes.