Best Pheasant Casserole Recipes

PHEASANT WILD RICE CASSEROLE

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.

BAKED PHEASANT & WILD RICE CASSEROLE

Steps:

• Pheasant: Cut up pheasant so that you have just the breasts. Dip the pieces in flour and salt and pepper. Brown in oil then put pieces in casserole pan. To this, add 2 cloves chopped garlic and enough white wine to cover 3/4 of the pheasant. Cover and bake for 2 hours. Then add 1 can cream of mushroom soup and spread on top. Recover and cook an additional 1 hour. Wild Rice Casserole: Fry 4 strips of bacon, then sauté 1/2 cup onion, 1/4 green pepper, and 1/2 lb mushrooms in the bacon drippings. Combine these in 2qt casserole dish. Then add 2 tbsp melted butter, 1 cup canned tomatoes, 1 can cream of mushroom soup, 1/2 cup dry white wine, 1/2 cup chopped ripe olives (pitted), and 1 cup wild rice. Cover and bake at 300 for 3 hours.

EASY PHEASANT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. Stir in the stuffing crumbs until all the liquid is absorbed.
• In a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. Stir all together well , then spoon the stuffing mix over the top.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and bubbly.

PHEASANT AND WILD RICE CASSEROLE

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 WILD RICE CASSEROLE

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 CASSEROLE

Steps:

• Disjoint bird, split breast, brown sections in butter using hot skillet. Season breast with salt, pepper, beau monde spice and celery salt.
• Turn meat often. Place in buttered casserole.
• Using same skillet, combine onion, mushroom soup, cream and sour cream. Stir constantly over low heat.
• Add wine or broth.
• As soon as mixture approaches boiling, pour over bird in casserole.
• Add button mushrooms.
• Bake covered in oven at 300-325 degrees for about 2 hours.

PHEASANT AND APPLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine the flour, salt and pepper.
• Cut the pheasant into serving pieces and thoroughly coat each piece with the flour mixture.
• Melt the butter in a large skillet, add the pheasant and brown on both sides.
• Remove pieces to a 3 quart baking dish or casserole and sprinkle with the salt, pepper and thyme.
• Stir in the apple slices, mix the cider and vinegar and pour over the pheasant and apples.
• Cover and bake 1 1/4 hours.

CHEESY PHEASANT CASSEROLE

Steps:

• Heat oil in a pan.
• Preheat oven to 375°F.
• Spray a casserole dish with non-stick cooking spray.
• Cut pheasant or chicken breasts into 1 inch chunks.
• In a bag combine crushed potato chips, flour, cayenne pepper, garlic salt, and black pepper.
• Coat pieces with scrambled egg.
• Add pheasant into bag with potato chip mixture and shake to coat.
• When pieces are coated put into hot oil and saute until pheasant is cooked through (no pink in the middle).
• In a bowl combine soup, 1/2 bag of cheddar cheese, rice, milk, green pepper, onion, garlic, jalapeno and water.
• Add cooked pheasant to bowl and stir to combine.
• Pour mixture into a casserole dish and top with remaining cheese.
• Cover and cook for about 45 minutes or until rice is done.
• Cook uncovered for last 10 minutes.

PHEASANT WILD RICE CASSEROLE

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.

EASY PHEASANT CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees
• 2. Combine stuffing, butter and water. Stir untill liquid is absorbed
• 3. In a 2qt casserole, combine gravy, pheasant, vegetables and thyme. Mix well. Spoon stuffing on top of mixture
• 4. Bake 45 minutes, until hot and bubbly

PHEASANT CASSEROLE

Steps:

• If you buy hung pheasants you will have to dress them, I don't bother plucking the birds I just skin them and remove the wing tips and feet.
• In a large saucepan heat 1 tablespoon of oil toss in the onions,carrot, celery, bacon and sweat gently for about five mins, put the joints in the saucepan and cover with the stock.
• Bring to the boil, lower the heat and simmer for 2 hours.
• Remove from the heat and cool quickly, cover and leave in the fridge overnight
• When required, skim the fat from the surface and discard, remove the meat from the stock,
• Drain and discard the stock leaving the veg, put this in a clean casserole dish,
• Remove the meat from the bones and cut into cubes put on top of the veg,
• Make up the packet of Chasseur mix and pour into the dish.
• Cover and put in a preheated oven 180c for thirty to forty mins or until piping hot.
• Thicken if required with cornflour.
• Serve with creamy mashed potatoes.

PHEASANT CASSEROLE RECIPE

Steps:

• 1. heat oil in a pan 2. preheat oven to 375 degrees 3. spray a casserole dish with non-stick cooking spray 4. cut pheasant or Chicken breasts into 1 inch chunks 5. in a bag combine crushed potato chips, flour, cayenne peper, garlic salt, and black pepper 6. coat pieces with scrambled egg 7. add pheasant into bag with potato chip mixture and shake to coat 8. when pieces are coated put into hot oil and saute until pheasant is cooked through (no pink in the middle) 9. In a bowl combine soup, 1/2 bag of cheddar cheese, rice, milk, green pepper, onion, garlic, jalapeno and water 10. add cooked pheasant to bowl and stir to combine 11. pour mixture into a casserole dish and top with remaining cheese 12. cover and cook for about 45 minutes or until rice is done 13. cook uncovered for last 10 minutes

PHEASANT CASSEROLE

Steps:

• Boil pheasants (about 2 to 3 hours) in salted water until well done. Remove skin and bone. Break into large pieces. Boil celery, onions, pepper, until well cooked with enough water to cover. Add mushrooms.