Place the uncooked rice in bottom of casserole.
Arrange chicken on rice.
Sprinkle generously with garlic salt.
Mix the soup, cream (no milk), parsley and paprika.
Pour over pheasant and bake at 350\u00b0 for 1 to 1 1/2 hours.
Put the wild rice in 9x9x2-inch baking
Brown cut up pheasant in hot oil.
Mix wild rice in bottom of roaster pan according to package directions.
Dot with butter. Add mushrooms.
Lay pheasant on top of rice after browning.
Cover and bake at 350\u00b0 for about 1 1/2 hours.
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\u00b0F 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.
Bring first 9 ingredients to a boil in sauce pan. Place bacon in cooking bag. Sprinkle rice and mushrooms over bacon. Add pheasant, Pour soup mixture into bag. Seal and slit according to directions.
Place pheasant on aluminum foil in roaster.
Rub interior with butter, then salt, pepper and garlic.
Cover bird with uncooked rice.
Pour apricot juice and apricots over all.
Wrap tightly in the foil.
Bake in 325\u00b0 oven until pheasant can be easily pierced with a fork.
Serves 2 to 4.
While cooking rice, brown bacon pieces in a dutch oven or large pot.
Take out bacon pieces once browned and save for later.
Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.
Preheat oven to 350\u00b0.
Lightly salt the inside of the bird and rub in with your hand.
Fill the cavity loosely with your favorite Herbed Suffing.
Truss the legs and place breast side up on a rack in a roasting pan.
Place Bacon slices over the breast side by side.
Roast for approximately 1 1/2 hours, or until tender.
Check after 75 minutes of cooking.
In a large non-metallic container combine sugar and salt with enough water to cover bird.
Add bird and let bird set in brine for 24 hours.
Drain.
Let bird air dry on paper towels for 1 hour while preparing smoker.
Smoke in electric smoker (according to manufacturer's directions) for 6 hours using 3 pans of sawdust (or per smoker's directions).
***If air is cool it may take longer for bird to be cooked through***.
Test for doneness by moving bird's leg--the bird's legs will move freely when done.
nd rub it inside each pheasant.
Place the pheasants breast
Roll pheasant in flour with seasonings.
Brown in shortening.
Place in casserole.
Combine remaining ingredients and pour over pheasant.
Cover and bake at 350\u00b0 for 1 1/2 hours. Serve over wild rice.
Saute onions, mushrooms and pheasant; add water chestnuts. Cook rice according to package directions.
Make a white sauce with the flour, butter, milk, chicken broth, salt and pepper.
Toss pheasant-mushroom mixture and rice together.
Pour sauce over and toss again.
Place pheasant in large kettle and cover
Mix rice, canned soups, water and mushrooms in baking dish casserole.
Add browned pheasant.
Sprinkle dry onion soup over. Cover lightly with foil.
Bake 3 hours at 300\u00b0.
Place clean pheasants breast down in slow cooker. Mix 2 cans of soup and water. Pour over pheasants and cover.
Set slow cooker on high and cook for 6 to 7 hours.
Remove pheasants from soup mixture and cut meat from bones and place in soup mixture and mix together.
Prepare long grain and wild rice. Place rice serving on plate and ladle pheasant and soup mixture over rice and serve immediately.
Disjoint pheasant and marinate in wine for 3 hours.
Add spices.
Brown meat in butter in a hot iron skillet, turning often. Combine mushroom soup, cream, sour cream and onion; cook over low heat.
Add 1/2 cup wine and mushrooms.
Combine with meat and bake at 275\u00b0 for 1 hour.
This is also excellent using wild duck.
Dredge pheasant pieces in flour mixture.
(Can also add a little thyme and ground bay leaf to this.)
Brown floured pieces in hot shortening in Dutch oven.
Add chicken broth, chervil, sage, parsley and garlic.
Simmer, covered, in Dutch oven for 40 minutes.
Add celery, onions, carrots and tomato sauce.
Simmer another 15 minutes.
Add mushrooms; simmer 15 minutes.
Can thicken \"gravy\" with flour paste if needed.
Serve with long grain and wild rice mixture (Uncle Ben's).
Parboil pheasant for 10 minutes.
Take all meat off bones and set aside.
Cook rice and remaining ingredients, except mushrooms and sour cream.
When all the liquid is absorbed, add sour cream and mushrooms.
Mix well.
I don't have
a
recipe for pheasant and dressing, so I recently fixed
my\trecipe\tfor
dressing and just substituted pheasant
for
the chicken, it turned out well.
epper (if using).
Add pheasant, cover and refrigerate overnight.