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Pheasant and Wild Rice Recipe

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This recipe for Pheasant and Wild Rice is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 or 2 Pheasants cut in serving pieces
2 tsp. total spices (salt, pepper, red pepper, chili powder and garlic salt)
1/2 c. flour
1 c. wild rice, rinsed, covered with 4 c. boiling water for 15 minutes; drain.
1 can mushrooms
1 can sliced water chestnuts or slivered almonds
1 onion, sliced
1 can of mushroom soup
1 can of chicken soup
8 oz. sour cream
1 1/2 - 2 c. water (or use 1/2 water, 1/2 white wine)
1/2 pkg. Lipton onion soup
1 T. worcestershire sauce
Directions:
Directions:
Mix spices and flour. Coat Pheasants and brown in hot oil.

Mix rice, mushrooms, and chestnuts. Put in greased (or sprayed) baking pan. Place browned pheasant pieces over rice. Top Pheasants with sliced onions. Mix remaining ingredients and pour over Pheasant and rice. Cover and bake at 300º for 2 1/2 hours. Use more water if necessary as it bakes.

 

 

 

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