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Pheasant Casserole Recipe

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This recipe for Pheasant Casserole, by , is from The Navatuary Family and Friends 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!

Michael Sanctuary


2 C boned pheasant (or turkey or chicken) cubed or shredded
1 6-oz. box of Uncle Ben’s wild rice mix (or equivalent of brown or white rice plus your own herbs and salt)
6 oz. mild pork sausage
(The actual recipe calls for 12 oz, but it over powers the delicate pheasant flavor.)
olive oil to sauté the following:
1 medium sweet onion, finely chopped
½ pound mushrooms, sliced
8 oz. water chestnuts, chopped
juice of 1/2 lemon
¼ C flour
¼ C butter
½ C Milk
1 ¾ C chicken broth
1 tsp. salt
1/8 tsp. pepper
½ C slivered, toasted almonds

1. Cover pheasant in the 1 ¾ C chicken broth + a bit of water. Simmer until done, debone and cube. (Keep the broth for the white sauce.)

2. Cook rice according to instructions on the package.

3. Saute’ sausage and drain off grease.

4. Saute’ onion and mushrooms in olive oil. When nearly done, add water chestnuts and squeeze lemon juice over mixture.

5. Make white sauce with flour, butter, milk, chicken broth, salt and pepper

6. Lightly toss together the pheasant, sausage, rice and mushroom mixture.

7. Pour white sauce over above mixture and toss again.

8. Bake at 350 degrees for 1 hour. (Cover for 1st 30 minutes.)

9. Sprinkle with almonds before serving.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
"Mom sent me this recipe after I shot a couple of pheasants along the East Gallatin River a few years ago. We loved it so much, and since I don't get out pheasant hunting much we make it with chicken instead. YUM."




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