Flint Ridge Pheasant Food

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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

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

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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