3 pheasants
1 1/4 C. wild rice
1 C. flour
2 1/2 tsp. Salt
1 tsp. pepper
1/4 C. melted butter
1/4 C. melted shortening
2 cans Cream of Mushroom Soup
2 onions, chopped
1 C. milk
1 C. chopped celery
1 small can mushrooms
Skin, clean and cut up pheasants. Wash thoroughly; chill. Soak rice overnight. Dip pheasant pieces into flour, salt and pepper. Brown in hot butter and shortening. Place in hot roaster. Add 1 can soup and milk; sprinkle with I small chopped onion. Cover; bake at 300* for 1 hour. Boil rice for 10 minutes; rinse in clear water. Drain. Combine 1 can soup and milk; add rice. Add celery, 1 large onion and mushrooms. Add 1/2 tsp. salt and 1/2 tsp. pepper. Mix well, pour into buttered casserole dish,bake at 300* for 1 hour. Serve with pheasant.
Yield: 8-10 servings.
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