Flint Ridge Pheasant

Recipe by Charlotte J
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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