Pheasantonrice Recipes

PHEASANT AND WILD RICE

Pheasant and Wild Rice image

Everyone in my family hunts, so we have an abundance of game. This recipe also works well with wild turkey or grouse and even with chicken if you prefer. I love to make this dish on special occasions and for guests.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-2/3 cups water
3/4 cup chopped onion
2-1/2 teaspoons dried parsley flakes
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1-1/2 teaspoons paprika
1 teaspoon pepper
1 tablespoon all-purpose flour
6 bacon strips, cut up
1 large oven roasting bag
2 cups uncooked wild rice
1/2 pound sliced fresh mushrooms
1 large pheasant, halved or two small pheasants (about 4 pounds)

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.

Nutrition Facts : Calories 615 calories, Fat 21g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 1068mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 63g protein.

25 BEST WAYS TO COOK PHEASANT

25 Best Ways to Cook Pheasant image

Switch up your meal routine with these easy pheasant recipes! From oven-roasted to stew to pot pie, you can make plenty of delicious pheasant dishes.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 25

Ingredients

Pheasant in Mushroom and Wine Sauce
Garlic and Wine Pheasant
Pressure Cooker Pheasant
Oven-Roasted Pheasant
Pheasant Stew
Pheasant Pot Pie
Pheasant Pasta
Honey-Soy-Glazed Pheasant
Roast Pheasant Masala
Pheasant Sticky Fingers
Green Chili Mac u0026amp; Cheese with Pheasant
Grilled Pheasant Poppers
Pheasant in Mustard Sauce
BBQ Pheasant u0026amp; Gouda Pizza
Pheasant and Apple Casserole
Pheasant Tacos
Pheasant Normandy
Roasted Pheasant, Squash au Gratin and Braised Endive
Green Chili Pheasant
Chicken-Fried Pheasant
Smothered Pheasant
Pan-fried Pheasant with Celeriac and Parsnip Rösti
Pheasant u0026amp; Mushroom Pastry Puff Slice
Pheasant with Cranberry Sauce
Pheasant and Raisin Sauce

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a pheasant recipe in 30 minutes or less!

Nutrition Facts :

PHEASANT NAPOLEAN

Pheasant Napolean image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 piece puff dough approximately, 5-inches by 5-inches
Egg wash
Clarified butter
1 pheasant breast boned, quartered and pounded slightly
1 cup seasoned flour (salt, white pepper, sage)
2 red pepper rings 1/2-inches thick
6 shiitake mushrooms
1/2 cup fresh spinach
2 ounces pheasant sauce
1 quart water
3 ounces pheasant scraps and trimmings
1 bay leaf
2 ounces sherry or Madiera
2 ounces carrot, onion and celery trimmings

Steps:

Cut puff dough from corner to corner to get 2 triangles, brush with egg wash and sprinkle with fresh ground pepper, prick slightly with a fork and bake in a preheated 400 degree oven until golden brown. In a very hot pan add a small amount of butter, dredge pheasant in flour and saute until done but not brown. Set aside, add peppers and mushrooms. Add more butter if necessary and saute until done. Now add spinach for a few seconds then remove all from the heat. Now place one of the puff dough pieces in the center of the plate, then a piece of pheasant, then a pepper, then pheasant, then a mushroom, then pheasant, then spinach and so on. Top with the puff dough and a red pepper ring. Garnish plate with the remaining mushrooms and drizzle with sauce.
Simmer all ingredients approximately 1 hour, strain, and reduce until there is approximately 4 ounces left. Add cornstarch slurry to tighten slightly and season with salt and white pepper to taste

ROAST PUTTANESCA AUBERGINES WITH TOMATO RICE & FETA

Roast puttanesca aubergines with tomato rice & feta image

Enjoy these glorious roast aubergines with tomato rice and feta for a summer supper or al fresco lunch. You could also barbecue the aubergines, if you like

Provided by Alice Hart

Categories Dinner

Time 2h10m

Number Of Ingredients 19

Ingredients

3 tbsp olive oil (or use the oil from the sundried tomato jar, below)
3 medium banana shallots or 1 small red onion, finely chopped
300g easy-cook long-grain brown rice
1 tbsp tomato purée
2 garlic cloves, finely chopped
5 sundried tomatoes in oil, drained and finely sliced
400g can chopped tomatoes
1 vegetable stock cube or 2 tsp vegetable bouillon powder
3 large aubergines, halved lengthways
1 tbsp finely chopped oregano, or use 1⁄2 tsp dried oregano
3 tbsp capers, drained and rinsed
100g black olives, pitted and chopped
60g pine nuts, toasted
30g basil, chopped, plus a few extra leaves to garnish
200g feta, crumbled
250g cherry tomatoes, quartered
2 tbsp balsamic vinegar
extra virgin olive oil, for drizzling (optional)
green leafy salad, to serve (optional)

Steps:

Heat the oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a saucepan over a medium heat and cook the shallots with a pinch of salt for about 8 mins, stirring until softened. Add the rice and tomato purée, stirring to coat the rice in the oil for about 1 min. Tip the mixture into a medium baking dish, about 20 x 30cm, then add the garlic and sundried tomatoes.
Tip the chopped tomatoes and 500ml water into the pan, using some of the water to swill out the tomato can. Add the stock cube and return the pan to the heat, stirring to help dissolve the stock. Bring to the boil and carefully pour over the rice mixture in the baking dish. Cover tightly and bake for 1 hr 30 mins until all the liquid has been absorbed and the rice is golden at the edges.
Meanwhile, score the cut sides of the aubergine halves in a diamond pattern, being careful not to cut through the skin. Scatter the oregano over the aubergine flesh and season. Lightly brush or rub with the remaining oil, pushing the seasoning into the cuts. Put the aubergines in a large baking dish or roasting tin, flesh-side up. When the rice has been in the oven for 15 mins, put the aubergines on a lower shelf to bake for 45 mins, covered, then a further 30-35 mins, uncovered, until golden and soft. Remove both dishes from the oven, cover and set aside.
Combine the capers, olives, pine nuts and basil in a bowl. Stir half through the baked rice using a fork to fluff the rice up slightly. Add the feta and cherry tomatoes to the remaining mixture and season with black pepper. Spoon the rice onto a large serving platter and top with the aubergine halves. Spoon the feta mixture over the aubergines, drizzle with the balsamic vinegar and garnish with the extra basil leaves. Drizzle with a little extra virgin olive oil, if you like, and serve with a green leafy salad.

Nutrition Facts : Calories 483 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 2.3 milligram of sodium

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