REC TOPPER: Pheasant in Wild Rice Casserole
If you’re among the fortunate people to have pheasants from this past fall’s hunting excursions in your freezer, this recipe from Kris Winkelman of Babe Winkelman Productions looks like a keeper. Winkelman hosts the “Kris’ Kitchen” segment on husband, Babe’s, outdoors TV show.
“There’s nothing quite like an all-natural, organically healthy meal like wild game mixed with wild rice,” Kris Winkelman writes. “Throw some fresh-picked asparagus alongside this main course and your family will be in heaven!”
4 pheasant breasts
1 cup wild rice
1 can cream of mushroom soup
1 can chicken broth
2 cans water
1 cup mushrooms
3 tablespoons soy sauce
Salt and pepper
Pre-heat oven to 325 degrees. Mix mushroom soup, broth, soy sauce, mushrooms, water and salt and pepper in a roaster and heat. Season your pheasant breasts to your liking and tenderize them with a meat mallet. Add them to the roaster and bake for 30 minutes. Add wild rice and bake for another 30 minutes until the rice pops. If the pheasant dries out before the rice pops, add a bit more broth. Watch it carefully to ensure perfection.
For more recipes from Kris Winkelman, go to winkelman.com/recipes.