Pheasant With Wild Rice Recipe

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Bacon keeps pheasant moist in this hearty meal.

20 min
Prep Time

2:25
Total Time

4 servings

Ingredients

Pheasant

3 tablespoons

Land O Lakes® Butter

2 teaspoons

finely chopped fresh garlic

2 (1 1/2- to 2-pound)

pheasants, split in half

Rice

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

Directions

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.

Recipe Tips

Nutrition Facts (1 serving)

Calories

1230

Cholesterol

340mg

Carbohydrates

39g

Protein

109g

Fat

65g

Sodium

860mg

Dietary Fiber

5g

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Pheasant With Wild Rice