Pheasant And Wild Rice Soup Recipes

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PHEASANT AND WILD RICE



Pheasant and Wild Rice image

Everyone in my family hunts, so we have an abundance of game. This recipe also works well with wild turkey or grouse and even with chicken if you prefer. I love to make this dish on special occasions and for guests.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-2/3 cups water
3/4 cup chopped onion
2-1/2 teaspoons dried parsley flakes
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1-1/2 teaspoons paprika
1 teaspoon pepper
1 tablespoon all-purpose flour
6 bacon strips, cut up
1 large oven roasting bag
2 cups uncooked wild rice
1/2 pound sliced fresh mushrooms
1 large pheasant, halved or two small pheasants (about 4 pounds)

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.

Nutrition Facts : Calories 615 calories, Fat 21g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 1068mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 63g protein.

CREAM OF VEGETABLE AND WILD RICE SOUP WITH PHEASANT



Cream of Vegetable and Wild Rice Soup With Pheasant image

Make and share this Cream of Vegetable and Wild Rice Soup With Pheasant recipe from Food.com.

Provided by MRS Montgomery

Categories     Poultry

Time 1h20m

Yield 8-19 serving(s)

Number Of Ingredients 15

4 stalks celery, chopped
1 medium onion, chopped
3 carrots, shredded
1/2 medium green pepper, chopped
2 (4 ounce) cans sliced mushrooms, drained, reserve liquid
9 slices bacon, cut into 3/4 inch pieces
2 tablespoons butter
1/2 cup flour
1/2 teaspoon pepper
1 teaspoon salt
6 cups chicken broth
2 cups cooked pheasant breast, chopped (or Chicken)
1 pint half-and-half
2 tablespoons parsley flakes
2 cups cooked wild rice

Steps:

  • While cooking rice, brown bacon pieces in a dutch oven or large pot.
  • Take out bacon pieces once browned and save for later.
  • Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
  • Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
  • Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
  • Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.

Nutrition Facts : Calories 346.4, Fat 22.8, SaturatedFat 10.3, Cholesterol 47.4, Sodium 1157.5, Carbohydrate 23.9, Fiber 2.6, Sugar 3.6, Protein 12.4

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