ONLINE EXTRA: Baked Pheasant with Wild Rice Dressing

Baked Pheasant with Wild Rice Dressing

6 to 8 deboned pheasant breasts 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 breasts 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 cream.

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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