Pheasant On 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 WITH WILD RICE

Steps:

• Cut pheasant into quarters.
• Dredge pieces in flour.
• Melt butter in oven-safe skillet over medium-high heat.
• Add pheasant, and cook until browned on both sides, turning once.
• Add onion and next 7 ingredients.
• Put oven-safe skillet in oven.
• Bake, covered, at 350°F for 1 1/2 hours or until tender.
• Remove pheasant from skillet, and keep warm.
• Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
• Serve with pheasant and rice.

PHEASANT WILD RICE CASSEROLE

Steps:

• 1. Prepare wild rice according to package directions.
• 2. Saute onion in butter until tender.
• 3. Remove from heat; stir in flour until smooth.
• 4. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups.
• 5. Gradually stir into flour mixture, add milk, cook stirring constantly until thick.
• 6. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper.
• 7. Place in 2-quart. casserole.
• 8. Sprinkle with almonds.
• 9. Bake at 350 degrees for 25-30 minutes.

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.

ROAST PHEASANT WITH WILD RICE STUFFING

Steps:

• Wipe the pheasants with paper towels and leave them to air-dry overnight (or longer) in a cool place. Soak the rice overnight in water to cover. Drain.
• Bring the chicken broth to a boil and slowly add the rice. Cover and simmer for one hour over low heat. Remove the rice from the pan and place it on paper towels to dry.
• Melt the butter and saute the onions until they are soft. Add the mushrooms and celery and cook until the mushrooms begin to yield their juice.
• Remove from the heat and add the grapes, Sherry and salt and pepper to taste. Mix in the wild rice. Stuff into the cavity of the birds and truss.
• Place the birds on a spit and roast, turning occasionally, for 40 minutes or until they are tender.

BRAISED PHEASANT WITH RED CABBAGE WILD RICE

Steps:

• Make wild rice:
• Preheat oven to 350°F.
• In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Sauté rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste. Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender.
• While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant.
• Heat drippings remaining in skillet over moderately high heat until hot but not smoking and sauté onion and cabbage, stirring, until softened. Add vinegar and salt and pepper to taste and sauté, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mixture and bacon into wild rice.
• Make pheasant while rice is cooking:
• Rinse pheasant under cold water and pat dry inside and out. Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup. Strain stock through a fine sieve into a heatproof bowl.
• In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and sauté pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate.
• In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened. Stir in gin and boil until most is evaporated. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.
• Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350°F. oven until breast meat is cooked through and tender, about 10 minutes. Transfer breasts to a clean plate and keep warm, covered. Braise legs and thighs until cooked through and tender, about 10 minutes more. Transfer legs and thighs to plate and keep warm, covered. Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute.
• Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice.