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Baked Pheasant and Rice
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- #15468
Pheasant is sometimes described as a tasting like a slightly gamey chicken. If you are using wild pheasant you can reduce the gaminess by soaking it in buttermilk overnight. Bonus is that the buttermilk will also help make the pheasant more moist.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 pheasant breasts
3/4 cup uncooked rice
1 tablespoon grated onion
2 teaspoons chicken stock base
4 tablespoons butter
salt and pepper, to taste
3 ounces mushrooms, canned
2 cups water
directions
Roll pheasant in flour and brown in skillet. Cut breasts in half.
Place rice, salt and pepper into large greased casserole and add onion. Add mushrooms and juice. Place pheasant on rice mixture.
Add chicken stock, dissolved in water. Dot with butter. Bake at 300 degrees F for 1 1/2 hours.
added by
supersalad
nutrition data
705 calories, 25 grams fat, 29 grams carbohydrates, 86 grams protein per serving.
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reviews & comments
June 10, 2022
I was looking for something easy to cook and this recipe is definitely it. I followed the recipe 100% except that I browned the pheasant in a cast iron pot and then put the cast iron pot in the oven instead of changing out dishes. I think all the "browning particles" added to the flavor. I also used a touch of cajun seasoning to add "pizazz". The baking time was pretty accurate also.
October 31, 2019
Very quick and easy to prepare. Great addition to my Wild game recipes. Turned out perfect!