Pheasant And Wild Rice Casserole Food

PHEASANT AND WILD RICE

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.

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.

ROASTED PHEASANT WITH WILD RICE AND MUSHROOM STUFFING

Steps:

• Preheat the oven to 400°F.
• Heat butter in a heavy skillet over medium heat.
• Add onions, celery, shallots and garlic, and cook, stirring, until soft, about 10 minutes.
• Add mushrooms and cook for another 10 minutes, or until the mushrooms wilt.
• Add wine or broth and scrape the bottom of the pan with a wooden spoon to release any browned bits.
• Cook until most of the wine or broth is evaporated.
• Transfer contents of skillet to a bowl.
• Add apricots, wild rice, parsley, sage, thyme and salt and pepper.
• Stir to combine; set aside.
• Season pheasant inside and out with salt and pepper.
• Stuff cavity loosely with rice mixture, then arrange on a rack in a roasting pan.
• Roast for 10 minutes; reduce oven temperature to 350°F and roast for about 25 minutes more per pound, or until the juices in the thigh run clear when it is pierced with a knife. Set pheasant aside to let rest for 15 minutes, then carve and serve.

PHEASANT WITH WILD RICE

Steps:

• Cut pheasant into quarters.
• Dredge pieces in flour.
• Melt butter in oven-safe skillet over medium-high heat.
• Add pheasant, and cook until browned on both sides, turning once.
• Add onion and next 7 ingredients.
• Put oven-safe skillet in oven.
• Bake, covered, at 350°F for 1 1/2 hours or until tender.
• Remove pheasant from skillet, and keep warm.
• Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
• Serve with pheasant and rice.

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.
• 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.