Best Pheasant Wild Rice 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.

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 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.