Flint Ridge Pheasant Food

FLINT RIDGE PHEASANT

Flint Ridge Pheasant image

Make and share this Flint Ridge Pheasant recipe from Food.com.

Provided by Charlotte J

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cooked wild rice (2/3 cups dry)
1 cup carrot, julienned 1 inch strips cooked
5 slices bacon
1 -2 tablespoon oil or 1 -2 tablespoon butter
2 skinless boneless pheasant breast halves, cut in 2 x 2 inch pieces
salt and pepper
5 medium mushrooms, sliced
5 green onions, sliced
1 can cream of chicken soup
1/4 cup cream or 1/4 cup milk
1/4 cup sherry wine or 1/4 cup dry white wine
1 cup shredded mozzarella cheese (4 ounces)
1 (14 ounce) can artichoke hearts, drained,quartered
1/4 cup grated parmesan cheese

Steps:

Put the wild rice in 9x9x2-inch baking dish that has been sprayed with nonstick vegetable spray.
Layer the carrots over the wild rice.
In large skillet, cook bacon until crisp; drain and crumble over the carrots.
Pour off grease from skillet and add a tablespoon or two of oil.
Saute the pheasant until well browned on both sides (about 10 minutes).
Transfer to baking dish.
In same skillet, saute the mushrooms and green onions until tender, adding additional oil if needed.
Add soup, cream and sherry, and mix well.
Add mozzarella and gently stir in artichokes.
Spread over the pheasant layer.
Sprinkle with Parmesan.
Cover dish with foil sprayed with nonstick vegetable spray.
Bake at 350° for 30 minutes; remove foil and bake 15 more minutes until bubbly throughout.

PHEASANT

Pheasant image

Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.

Provided by Satisfied Kris

Categories Pheasant

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 pheasants, split
1/2 cup butter
2 cups sliced mushrooms
1 cup dry white wine
2 tablespoons lemon juice
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon pepper

Steps:

Saute pheasants in butter 10 minutes.
Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
Add wine, lemon juice, onions, salt and pepper.
Cover and simmer 1 hour or until tender.
NOTE: If oven is used- Bake at 375 degrees for about 2 hours.

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