ONLINE EXTRA: Baked Pheasant

Baked Pheasant

6 to 8 deboned pheasant breasts and thigh meat (off the bone)

1 onion, diced

1 stalk celery, diced

2 cloves garlic, diced

1 pound mushrooms, sliced

1 to 1½ cups wild rice

1 10½-ounce can cream of mushroom with roasted garlic soup

½ to 1 cup red wine

½ cup cooking sherry

½ pint half and half

2 cups flour

2 tablespoons poultry seasoning

1 tablespoon salt

1 tablespoon pepper

1 tablespoon Louisiana Cajun seasoning

½ cup olive oil

1 cup water

Mix the flour, poultry seasoning, salt, pepper and Louisiana Cajun spice in a bowl. Roll pheasant in flour mixture and brown in olive oil. Mix the onions, garlic, celery, mushrooms and wild rice with red wine, soup and water in a large roasting pan. When you are finished browning the breasts, place them atop the wild rice mixture. Deglaze the frying pan with the cooking sherry and pour over the pheasants. Top with the half-and-half.

Bake at 350 degrees for 3 hours or until done. If rice mixture gets a little dry, occasionally add some water. Serve with a vegetable and salad.

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