Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Chicken breast works nicely for this casserole also.

Ingredients Nutrition


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

We love this receipe for it's flavor. We do substitute one juliened large red pepper for the artichoke hearts and garnish with sliced ripe olives.

Ken Hawkinson January 24, 2004

Review by a pheasant rancher Best recipe for pheasant! Recipe very forgiving and great! using what I had on hand led to 8 x 11 pan, black rice instead of wild rice, 1/2 cup tiny morels, Southern Comfort instead of sherry, Swiss cheese, 8 breast 1/2's but same amount of sauce. Great flavor combination Guests raved, including a professional cook. I might someday try the recipe as written, but it can't be any better than this.

Dr. Paul June 24, 2013

I had small bird in the freezer and decided to finally brave a new recipe. This recipe was ideal for the amount of meat that I had on hand. Had to tweek it just a bit, didn't use green onions or artichokes and no sage. Used rosemary for a spice addition. Delicious! My husband is like a broken record, "honey, this is so good!" Thank you for a great family meal that is unique for a Monday night.

Debbie O November 26, 2007