Flint Ridge Pheasant Recipes

FLINT RIDGE PHEASANT

Flint Ridge Pheasant image

Make and share this Flint Ridge Pheasant recipe from Food.com.

Provided by Charlotte J

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cooked wild rice (2/3 cups dry)
1 cup carrot, julienned 1 inch strips cooked
5 slices bacon
1 -2 tablespoon oil or 1 -2 tablespoon butter
2 skinless boneless pheasant breast halves, cut in 2 x 2 inch pieces
salt and pepper
5 medium mushrooms, sliced
5 green onions, sliced
1 can cream of chicken soup
1/4 cup cream or 1/4 cup milk
1/4 cup sherry wine or 1/4 cup dry white wine
1 cup shredded mozzarella cheese (4 ounces)
1 (14 ounce) can artichoke hearts, drained,quartered
1/4 cup grated parmesan cheese

Steps:

Put the wild rice in 9x9x2-inch baking dish that has been sprayed with nonstick vegetable spray.
Layer the carrots over the wild rice.
In large skillet, cook bacon until crisp; drain and crumble over the carrots.
Pour off grease from skillet and add a tablespoon or two of oil.
Saute the pheasant until well browned on both sides (about 10 minutes).
Transfer to baking dish.
In same skillet, saute the mushrooms and green onions until tender, adding additional oil if needed.
Add soup, cream and sherry, and mix well.
Add mozzarella and gently stir in artichokes.
Spread over the pheasant layer.
Sprinkle with Parmesan.
Cover dish with foil sprayed with nonstick vegetable spray.
Bake at 350° for 30 minutes; remove foil and bake 15 more minutes until bubbly throughout.

FLINT RIDGE PHEASANT

Flint Ridge Pheasant image

Number Of Ingredients 13

Ingredients

2 cups cooked wild rice (2/3 cups dry)
1 cup julienned (matchstick) 1-inch carrot strips, cooked
5 slices bacon
1 - 2 tablespoon oil, butter, or margarine
2 skinless, boneless pheasant breast halves, cut in 2x2-inch pieces
salt and pepper to taste
5 medium mushrooms, sliced
1 can cream of chicken soup
1/4 cup cream or milk
1/4 cup sherry or dry, white wine
1 cup (4 ounces) shredded mozzarella cheese
1 (14-ounce) can artichoke hearts, drained, quartered
1/4 cup grated Parmesan cheese

Steps:

Put the wild rice in 9x9x2-inch baking dish that has been sprayed with nonstick vegetable spray. Layer the carrots over the wild rice. In large skillet, cook bacon until crisp; drain and crumble over the carrots. Pour off grease from skillet and add a tablespoon or two of oil. Sauté the pheasant until well browned on both sides (about 10 minutes). Transfer to baking dish. In same skillet, sauté the mushrooms and green onions until tender, adding additional oil if needed. Add soup, cream and sherry, and mix well. Add mozzarella and gently stir in artichokes. Spread over the pheasant layer. Sprinkle with Parmesan. Cover dish with foil sprayed with nonstick vegetable spray. Bake at 350° for 30 minutes; remove foil and bake 15 more minutes until bubbly throughout.

Nutrition Facts : Nutritional Facts Serves

CREAMED PHEASANT (OR CHICKEN) EASTERN EUROPEAN

Creamed Pheasant (Or Chicken) Eastern European image

I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.

Provided by Huskergirl

Categories Pheasant

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs pheasants (or chicken)
1 onion (diced)
2 tablespoons canola oil
2 tablespoons flour
1 cup milk
1 (12 ounce) container sour cream
1 tablespoon paprika
1 tablespoon parsley or 1 tablespoon dill
salt
pepper

Steps:

In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
Bring to boil and then reduce heat and simmer.
Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.

Nutrition Facts : Calories 734.8, Fat 49.4, SaturatedFat 19.8, Cholesterol 209.2, Sodium 170.2, Carbohydrate 13.4, Fiber 1.2, Sugar 1.5, Protein 57.3

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