CREAMY WILD RICE WITH PHEASANT
6 cups cooked wild rice, about 1 ½ cups uncooked
1 (10 ½-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
¼ lb. Fresh mushrooms, sliced
1 tsp. Salt
¼ tsp. Pepper
6 pheasant breast halves or thighs
¼ cup (1/2 stick) butter
2 tbsp. Lemon juice
1 tsp. Worcestershire sauce
¾ cup evaporated milk
1 tsp. Salt
¼ 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 ¼ 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 ¼ hours, or until meat is tender
and lightly browned. Top will be browned, but creamy rice mixture will
keep pheasant moist.
Received From John Beimborn