Flint Ridge Pheasant

Submitted by Charlotte J

"Chicken breast works nicely for this casserole also."

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 4

ingredients

• 473.18 ml cooked wild rice (2/3 cups dry)
• 236.59 ml carrot, julienned 1 inch strips cooked
• 5 slice bacon
• 14.79-29.58 ml oil or 14.79-29.58 ml 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
• 59.14 ml cream or 59.14 ml milk
• 59.14 ml sherry wine or 59.14 ml dry white wine
• 236.59 ml shredded mozzarella cheese (4 ounces)
• 396.89 g can artichoke hearts, drained,quartered
• 59.14 ml grated parmesan cheese

directions

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.

Reviews

[Ken Hawkinson]

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.

 

[Dr.-Paul]

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.

 

[Debbie O]

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.

 

[teresas]

This is excellent!! It is one of the most interesting dish preperations that I have had in a long time...It was a joy to prepare. A definite restaurant quaility dish.I plan to keep this in my Pheasant Cookbook for future use. Thanks, Charlotte J for posting this tasting dish.

 

[Julie 1957]

I am always looking for new ways to cook pheasant without the "dry-out" factor. And this definately does it! Very tasty and easy to prepare! I only used half the artichoke hearts as I wasn't sure that we would like them. They have a bit of a strong flavor and I think would be overpowering if using the whole can. But, we found out we liked them!! We will have this again. Thanks!