Pheasant With Wild Rice

Pheasant With Wild Rice created by teresas

This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!!

Ready In:
2hrs 20mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@teresas
Contributor
@teresas
Contributor
"This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!!"

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. VizslaGirl
    One more tip, it doesn't take an hour and a half to cook, more like 45 minutes. This may be because we cut the pheasant into breasts and cook them that way, similar to chicken.
  2. ls5613
    Excellent, and withstands reheating beautifully. I took it to a dinner party with a crowd accustommed to eating at 4 (Michelin) star restaurants and covered myself with glory.
  3. Jamieck
    Awesome! This was a major hit!
  4. cchriscena
    o my gosh i Am 12 years old and got my first pheasant. thank u. and this dish is the best in the market. thanks i hope you find more yummy recipies
  5. nospam77
    This recipe was amazing, it was my first time trying pheasant (my husband and hunting dogs brought it home) and I was extremely impressed. Another good hint--store wild pheasant in fridge in bag with a little bit of milk for 36 hours before cooking, the milk breaks down the proteins and makes the meat tender. I cooked it for only about 45 minutes and it was done, and it wasn't instantly clear to me that the skillet goes directly from the stove to the oven, I had to read it several times. So glad we decided to do this one, we'll be having pheasant as much as possible now!
Advertisement

Find More Recipes