Pheasant With Wild Rice

Pheasant With Wild Rice
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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

  1. Heat oven to 350°F.
  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. Place 8 strips bacon into same skillet; cook, turning once, until lightly browned. Remove from skillet; set aside.
  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. 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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