Join Date: Aug 2012
Location: central wisconsin
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this is about how we always cook the pheasants--sometimes cook them whole and use the carcasses/hindquarters for soup/gumbo
Baked Pheasant and Wild Rice
6 to 8 deboned pheasant breasts
1 onion, diced
1 stalk celery, diced
2 cloves garlic, diced
1 pound mushrooms, sliced
1 to 1½ cups wild rice
1 10½-ounce can cream of mushroom with roasted garlic soup
½ to 1 cup red wine
½ cup cooking sherry
½ pint half and half
2 cups flour
2 tablespoons poultry seasoning
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Louisiana Cajun seasoning
½ cup olive oil
1 cup water
Mix the flour, poultry seasoning, salt, pepper and Louisiana Cajun spice in a bowl. Roll pheasant breasts in flour mixture and brown in olive oil.
Mix the onions, garlic, celery, mushrooms and wild rice with red wine, soup and water in a large roasting pan.
When you are finished browning the breasts, place them atop the wild rice mixture. Deglaze the frying pan with the cooking sherry and pour over the pheasants. Top with the cream.
Bake in 350-degree oven for 2 to 3 hours or until done. You may have to add more water while it is cooking.
If you are buying wild rice and only paying 3-4bucks per lb you aren't getting the good stuff--really!!