Pheasant And Wild Rice Casserole Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 425 degrees.
• Place the rice, 2 cups of the water, salt to taste and the bay leaf in a small saucepan with a tight-fitting lid. Bring to a boil and stir and simmer for 45 minutes, or until done. Remove the bay leaf and drain. Set aside.
• Melt 2 tablespoons of the butter in a saucepan, add the chopped onions and celery. Cook, stirring, over low heat until the vegetables are wilted, about 5 minutes. Add the Sherry, the drained rice and salt and pepper to taste. Blend well and let cool.
• Spoon the rice mixture into the pheasant cavity and truss.
• Place the pheasant in a shallow roasting pan, season with salt and pepper to taste. Rub with the oil. Lay the pheasant on one side and scatter the neck, the gizzard and onion halves around it.
• Place the roasting pan in the bottom rack and bake the pheasant for 20 minutes, basting occasionally. Turn the pheasant on its other side and bake for 20 minutes more, basting occasionally. Reduce the heat to 400 degrees and remove the fat from the roasting pan. Place the pheasant on its back. Add the remaining tablespoon of butter, the chicken broth and the remaining quarter cup of water and roast, basting occasionally, for 20 minutes more, or until browned all over.
• Place the roasting pan on top of the stove; untruss the pheasant, remove from the pan and set aside for carving. Bring the gravy in the pan to a boil for 30 seconds, stirring and scraping to deglaze.
• Carve the pheasant; serve with hot gravy and the stuffing.

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.
• 5. Add enough broth to liquid to measure 1 1/2 cups; graduallly 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; sprinkle with almonds. Bake at 350 degrees for 25-30 minutes.