Flint Ridge Pheasant Recipe

Name: Flint Ridge Pheasant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked wild rice (2/3 cups dry); 1 cup carrot, julienned 1 inch strips cooked; 5 slices bacon; 1 -2 tablespoon oil or 1 -2 tablespoon butter; 2 skinless boneless pheasant breast halves, cut in 2 x 2 inch pieces; salt and pepper; 5 medium mushrooms, sliced; 5 green onions, sliced; 1 can cream of chicken soup; 1/4 cup cream or 1/4 cup milk; 1/4 cup sherry wine or 1/4 cup dry white wine; 1 cup shredded mozzarella cheese (4 ounces); 1 (14 ounce) can artichoke hearts, drained,quartered; 1/4 cup grated parmesan cheese

Servings: persons

2 cups cooked wild rice (2/3 cups dry)
1 cup carrot, julienned 1 inch strips cooked
5 slices bacon
1 -2 tablespoon oil or 1 -2 tablespoon butter
2 skinless boneless pheasant breast halves, cut in 2 x 2 inch pieces
salt and pepper
5 medium mushrooms, sliced
5 green onions, sliced
1 can cream of chicken soup
1/4 cup cream or 1/4 cup milk
1/4 cup sherry wine or 1/4 cup dry white wine
1 cup shredded mozzarella cheese (4 ounces)
1 (14 ounce) can artichoke hearts, drained,quartered
1/4 cup grated parmesan cheese

1
Put the wild rice in 9x9x2-inch baking dish that has been sprayed with nonstick vegetable spray.
2
Layer the carrots over the wild rice.
3
In large skillet, cook bacon until crisp; drain and crumble over the carrots.
4
Pour off grease from skillet and add a tablespoon or two of oil.
5
Saute the pheasant until well browned on both sides (about 10 minutes).
6
Transfer to baking dish.
7
In same skillet, saute the mushrooms and green onions until tender, adding additional oil if needed.
8
Add soup, cream and sherry, and mix well.
9
Add mozzarella and gently stir in artichokes.
10
Spread over the pheasant layer.
11
Sprinkle with Parmesan.
12
Cover dish with foil sprayed with nonstick vegetable spray.
13
Bake at 350u00b0 for 30 minutes; remove foil and bake 15 more minutes until bubbly throughout.

1134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups cooked wild rice (2/3 cups dry), 1 cup carrot, julienned 1 inch strips cooked, 5 slices bacon, 1 -2 tablespoon oil or 1 -2 tablespoon butter, and more.

Yes, Flint Ridge Pheasant falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Flint Ridge Pheasant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions