Best Pheasant On Rice Recipes

PHEASANT ON RICE

Pheasant on Rice image

Make and share this Pheasant on Rice recipe from Food.com.

Provided by cjs1157

Categories Pheasant

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cleaned whole pheasants
2 (10 3/4 ounce) cans cream of chicken soup
2/3 cup water
2 (8 ounce) boxes long grain and wild rice blend

Steps:

Place clean pheasants breast down in slow cooker. Mix 2 cans of soup and water. Pour over pheasants and cover.
Set slow cooker on high and cook for 6 to 7 hours.
Remove pheasants from soup mixture and cut meat from bones and place in soup mixture and mix together.
Prepare long grain and wild rice. Place rice serving on plate and ladle pheasant and soup mixture over rice and serve immediately.

Nutrition Facts : Calories 859.6, Fat 46, SaturatedFat 13.2, Cholesterol 296.2, Sodium 1159, Carbohydrate 10.9, Sugar 0.8, Protein 94.4

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.

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