Bacon keeps pheasant moist in this hearty meal.
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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.
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