Posted 1/1/2005

Wild about Pheasant

1 Pound Good Bacon

1 can Water Chestnuts

2 cans Cream of Mushroom soup

¾ cup of Western Dressing

¾ cup of Sour Cream

1 orange

Wild rice

Butter

Soy sauce

Worchester sauce

8 oz fresh mushrooms

4 pheasant breasts can use more if you have

Season salt

Slice bacon into ¾” strips crossways start to fry

Start boning out breasts then cut across the grain also helps too make sure meat is BB-less

Take a covered pan stew kettle sized and add soup, water chestnuts, western, sour cream, and squeeze the orange into the kettle and blend with mixer

Taste test and see if anything seems out of balance and add accordingly( this part is done to taste using season salt and the sauces and other ingredients (dressing, sour cream etc)

Remove bacon and put half in sauce and keep other half.

Start slow boil of wild rice usually takes an hour to cook wild rice until you have it to tenderness you like.

Take bacon grease not a lot, and add soy sauce 1/3 to 2/3 bacon grease and add the cut up pheasant and sauté. Add season salt as your start

When done dump whole mixture (pheasant, soy sauce, etc) into stew kettle  

Put into 350 degree oven covered

After ½ hour stir and re-taste test and re-adjust according to your taste

Cook for another ½ or ¾ hour

When rice is done, drain and add half a stick of butter and other half of bacon and heat until all warm.

Serve dish over wild rice