Pheasant With Wild Rice Recipe

Name: Pheasant With Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2 lb) pheasants, dressed; 1/4 cup all-purpose flour; 1/2 cup butter or 1/2 cup margarine; 1 onion, chopped; 1 stalk celery, chopped; 1 cup chicken broth; 1 cup whipping cream; 3 whole allspice; 2 tablespoons sherry wine; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups cooked wild rice

Servings: persons

1 (2 1/2 lb) pheasants, dressed
1/4 cup all-purpose flour
1/2 cup butter or 1/2 cup margarine
1 onion, chopped
1 stalk celery, chopped
1 cup chicken broth
1 cup whipping cream
3 whole allspice
2 tablespoons sherry wine
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked wild rice

1
Cut pheasant into quarters.
2
Dredge pieces in flour.
3
Melt butter in oven-safe skillet over medium-high heat.
4
Add pheasant, and cook until browned on both sides, turning once.
5
Add onion and next 7 ingredients.
6
Put oven-safe skillet in oven.
7
Bake, covered, at 350u00b0F for 1 1/2 hours or until tender.
8
Remove pheasant from skillet, and keep warm.
9
Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
10
Serve with pheasant and rice.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 (2 1/2 lb) pheasants, dressed, 1/4 cup all-purpose flour, 1/2 cup butter or 1/2 cup margarine, 1 onion, chopped, and more.

Yes, Pheasant With Wild Rice 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.

Pheasant With Wild Rice

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