6 cups cooked wild rice, about 1 cups uncooked

1 (10 -oz.) can cream of mushroom soup

1 (8 oz.) carton dairy sour cream

1 stick (1/4 lb.) butter

2 sticks celery, chopped

1 medium onion, chopped

lb. Fresh mushrooms, sliced

1 tsp. Salt

tsp. Pepper


6 pheasant breast halves or thighs

cup (1/2 stick) butter

2 tbsp. Lemon juice

1 tsp. Worcestershire sauce

cup evaporated milk

1 tsp. Salt

tsp. pepper



Prepare the wild rice.

Combine soup and sour cream, stirring to blend well. Melt the butter in a

skillet and sauté the celery, onion and mushrooms just until vegetables are

slightly limp and onions are transparent. Stir in the salt and pepper,

sour cream-soup mixture and wild rice. Spoon rice into a lightly greased

large, shallow casserole dish (approx. 3-4 qt.).


Wash the pheasant and pat dry. Melt the cup butter, and combine with

lemon juice, Worcestershire sauce, evaporated milk, salt and pepper. Dip

pheasant pieces in mixture and place, in a single layer, on rice bed.

Press pheasant into the rice bed, leaving just the top of the meat visible.

Bake, uncovered, and at 350 degrees for 1 hours, or until meat is tender

and lightly browned. Top will be browned, but creamy rice mixture will

keep pheasant moist.

Serves 6.


Received From John Beimborn