Flint Ridge Pheasant
photo by teresas
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 cups cooked wild rice (2/3 cups dry)
- 1 cup carrot, julienned 1 inch strips cooked
- 5 slices bacon
- 1 -2 tablespoon oil or 1 -2 tablespoon 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
- 1⁄4 cup cream or 1/4 cup milk
- 1⁄4 cup sherry wine or 1/4 cup dry white wine
- 1 cup shredded mozzarella cheese (4 ounces)
- 1 (14 ounce) can artichoke hearts, drained,quartered
- 1⁄4 cup grated parmesan cheese
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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Reviews
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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.
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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.
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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!
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RECIPE SUBMITTED BY
Charlotte J
United States