Pheasant With Wild Rice

Pheasant With Wild Rice

Bacon keeps pheasant moist in this hearty meal.

20 min. prep time
4 servings
000 Ratings



3 tablespoons Land O Lakes® Butter
2 teaspoons finely chopped fresh garlic
2 (1 1/2- to 2-pound) pheasants, split in half


1 pound thick sliced bacon
1 cup red wine or apple juice
3 cups cooked wild rice
4 medium (2 cups) carrots, sliced 1-inch
1 cup frozen pearl onions


Heat oven to 350°F.

Melt butter in 10-inch skillet until sizzling; stir in garlic. Place pheasants, skin-side down, into skillet. Cook over medium heat, turning occasionally, 8-10 minutes or until lightly browned. Remove pheasants; set aside.

Place 8 strips bacon into same skillet; cook, turning once, until lightly browned.  Remove from skillet; set aside.

Cut remaining bacon into 1-inch pieces. Place into same skillet; cook 8-10 minutes or until crisp. Remove from pan. Pour off bacon drippings. Add wine to skillet; cook, scraping pan occasionally, 2-3 minutes.

Combine cooked bacon pieces, rice, carrots and onions in ungreased 13x9-inch baking pan; mix well. Place pheasants, skin-side up, on top of rice mixture. Place 4 strips bacon on each pheasant half; pour wine mixture over pheasants and rice mixture. Cover with aluminum foil; bake 1-1 1/4 hours. Uncover; continue baking 25-35 minutes or until pheasants are fork tender and bacon is browned.

Nutrition Facts (1 serving)

Calories: 1230

Fat: 65g

Cholesterol: 340mg

Sodium: 860mg

Carbohydrates: 39g

Dietary Fiber: 5g

Protein: 109g

Recipe #4272©1995Land O'Lakes, Inc.

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