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Pheasant and Wild Rice Recipe

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This recipe for Pheasant and Wild Rice, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelly Schmitz
Added: Sunday, May 24, 2009


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

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 300 for 2 1/2 hours. Use more water if necessary as it bakes.




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