Instant Pot Pheasant And Rice Recipes

PHEASANT AND WILD RICE

Steps:

• In a large saucepan, combine first nine ingredients; bring to a boil., Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag., Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 180°. Let stand for 10 minutes before carving.

PHEASANT AND BACON ALFREDO PIZZA

Steps:

• Clean the pheasant. Be sure to rinse off any remaining feathers and inspect each bird for residual shotgun pellets. Use kitchen scissors to remove any pellets that you find.
• Once the birds are clean, soak in a tub or sink full of ice cold water for 30 minutes to remove any remaining blood.
• Once the pheasants have been cleaned and soaked, add 1 tblsp. of olive oil to the Instant Pot and preheat on the "Saute" setting. Once heated, add the pheasants and brown on each side (about 3 minutes on each side).
• Turn off your Instant Pot and add the chicken stock. Place the lid on the Instant Pot and set to "Pressure Cook" on the high setting for 16 minutes.
• Once the pheasants are done cooking, allow the pressure from the Instant Pot to release on it's own or release manually. If you do this, be sure to use an oven mitt or something protective so you don't burn yourself!
• Transfer cooked pheasants to a plate and let cool. Once cooled, shred the meat up using two forks or meat shredders. Link to my favorite meat shredding tool below!
• Discard any bones. You will need 1 1/2 cups of shredded pheasant for this pizza. There will be leftovers, so feel free to store in the freezer for another pizza, salad, or soup!
• In a small saucepan, melt the butter over medium heat. You will need to swirl the pan occasionally to be sure the butter browns a little bit. Once the butter begins to brown slightly, add in the chopped garlic and saute for 30 seconds, or until fragrant
• Immediately reduce heat to low and slowly whisk in the heavy cream. Whisk until combined, but not boiling.
• Sprinkle in the Parmesan cheese, salt and pepper. Stir until cheese is completely melted and sauce is smooth. Remove from heat and set aside
• Preheat oven to 425°F (if you have store bought pizza dough, follow the instructions on the label for cooking time and temperature).
• In a large frying pan, cook the bacon strips until crispy. Remove from pan and place on a plate with paper towels to drain and cool. Once cooled, crumble the bacon into small pieces.
• Place pizza dough on a piece of parchment paper lightly sprayed with oil, and spread the pizza dough into a 12 inch circle. Using the sides of the parchment paper, lift the pizza dough and place into the dutch oven (you will place the parchment paper and pizza dough together in the dutch oven).
• Spread half of the alfredo sauce evenly onto the pizza dough. Toss the shredded pheasant with the remaining sauce and top the pizza with the pheasant meat.
• Sprinkle mozzarella cheese, shredded spinach and bacon crumbles on the top of the pizza.
• Bake the pizza for 15 - 20 minutes, or until the crust begins to brown. Remove from oven and cool in dutch oven for 10 minutes. Lift the pizza out of the dutch oven using the edges of the parchment paper. Slice and serve!

PHEASANT ON RICE

Steps:

• Place clean pheasants breast down in slow cooker. Mix 2 cans of soup and water. Pour over pheasants and cover.
• Set slow cooker on high and cook for 6 to 7 hours.
• Remove pheasants from soup mixture and cut meat from bones and place in soup mixture and mix together.
• Prepare long grain and wild rice. Place rice serving on plate and ladle pheasant and soup mixture over rice and serve immediately.

INSTANT POT® WILD RICE WITH MUSHROOMS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn pressure cooker off.
• Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in pecans and balsamic vinegar, and serve.