Crock Pot Pheasant With Wild Rice Stuffing
From Kim Burie
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4 SERVINGS 1 10 3/4 ounce can cream of chicken soup 1/4 cup water 2 cloves garlic, minced 2 cubes chicken bouillon 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon thyme 1 bay leaf 1 pheasant |
WILD RICE STUFFING 1 cup wild rice, uncooked 2 tablespoons onions, chopped 2 tablespoons green pepper, chopped 2 tablespoons celery, chopped 1 4 oz. can mushrooms 1 teaspoon salt 1/4 teaspoon pepper 1/4 pound butter, melted |
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WILD RICE STUFFING INSTRUCTIONS: Cook rice as directed. drain excess water and add other ingredients. ++++++++++ 1. Stuff pheasant with wild rice stuffing and place in crock pot. 2. Put all other ingredients on top of pheasant. 3. Cook for 2 hours on high, and then 8 more hours on low. |
A special to Kim for being the first to post a recipe. Thank you Kim.
Amount Per Serving
Calories 571 Calories from Fat 261
Percent Total Calories From:
Fat 46% Protein 31% Carb. 24%
Nutrient Amount per Serving Value % Daily
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Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein |
29 g 16 g 150 mg 2000 mg 34 g 1 g 0 g 44 g |
45% 81% 50% 83% 11% 4% |
Vitamin A 23% Vitamin C 19% Calcium 0% Iron 16%