Pheasant With Wild Rice

1. 1

   Heat oven to 350F.

2. 2

   Melt butter in 10-inch skillet until sizzling; stir in garlic.

3. 3

   Place pheasants, skin-side down, into skillet.

4. 4

   Cook over medium heat, turning occasionally, 8-10 minutes or until lightly browned.

5. 5

   Remove pheasants; set aside.

6. 6

   Place 8 strips bacon into same skillet; cook, turning once, until lightly browned.

7. 7

   Remove from skillet; set aside.

8. 8

   Cut remaining bacon into 1-inch pieces.

9. 9

   Place into same skillet; cook 8-10 minutes or until crisp.

10. 10

    Remove from pan.

11. 11

    Pour off bacon drippings.

12. 12

    Add wine to skillet; cook, scraping pan occasionally, 2-3 minutes.

13. 13

    Combine cooked bacon pieces, rice, carrots and onions in ungreased 13x9-inch baking pan; mix well.

14. 14

    Place pheasants, skin-side up, on top of rice mixture.

15. 15

    Place 4 strips bacon on each pheasant half; pour wine mixture over pheasants and rice mixture.

16. 16

    Cover with aluminum foil; bake 1-1 1/4 hours.

17. 17

    Uncover; continue baking 25-35 minutes or until pheasants are fork tender and bacon is browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.