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Bacon keeps pheasant moist in this hearty meal.
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.
Dietary Fiber: 5g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1972
© 2015 Land O'Lakes, Inc.
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