Pheasant And Wild Rice Soup Food

WILD RICE SOUP

Steps:

• In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

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.

CREAM OF VEGETABLE AND WILD RICE SOUP WITH PHEASANT

Steps:

• While cooking rice, brown bacon pieces in a dutch oven or large pot.
• Take out bacon pieces once browned and save for later.
• Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
• Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
• Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
• Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.

PHEASANT ON RICE

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.

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.