Pheasant With Wild Rice
20 min
02 hrs 25 min



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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

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

  4. STEP 4

    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.

  5. STEP 5

    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.


65Fat (mg)
340Cholesterol (mg)
860Sodium (mg)
39Carbohydrates (g)
5Dietary Fiber
109Protein (g)


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