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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (572g) Recipe makes 4 servings |
||
| Calories 922 | ||
| Calories from Fat 336 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.4g | 57% | |
| Saturated Fat 14.8g | 73% | |
| Monounsaturated Fat 13.0g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 122mg | 40% | |
| Sodium 1402mg | 58% | |
| Potassium 1337mg | 38% | |
| Total Carbohydrate 84.7g | 28% | |
| Dietary Fiber 11.8g | 47% | |
| Sugars 6.4g | ||
| Protein 52.8g | 105% | |
Flint Ridge Pheasant
By: Charlotte J
Nov 16, 2002
Chicken breast works nicely for this casserole also.
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 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 milk
- 1/4 cup sherry wine or 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
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.
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Featured Reviews for This Recipe
From: Debbie O
On Nov 26, 2007
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.
From: TeresaS
On Mar 18, 2007
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.
From: Chef #293287
On Feb 13, 2006
We had never had pheasant before and found this recipe. It was so good that I am now sharing it with my neighbors and am encouraging my husband to go pheasant hunting so we can make it again! Definitely use sherry over white wine - it adds phenomenal flavor. I didn't bother to cook the carrots, which turned out fine. We loved this recipe!
From: Julie 1957
On Apr 6, 2006
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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