Pheasant: Pheasant w/ Wild Rice
Source of Recipe
huntinfo.com (Holly)
List of Ingredients
2 Pheasants (may be cut in halves)
* 3 cups water (salt to taste)
* 1/2 can each of:
Cream of Mushroom
Cream of Chicken
Cream of Celery (undiluted)
* 3-4 Tblsp. Cornstarch
* 1 box Uncle Ben's Long Grain & Wild Rice (cook as directed on box) Recipe
Soak Pheasants for several hours before cooking. Put Pheasants in large heavy pot on top of stove. Add water and salt and bring to a hard boil, then skim. Reduce heat and cook slowly until fork tender. Lift bird from pot & cool. You may need to strain broth if bone fragments are present. Return broth to pot. Add cornstarch (dissolved in cold water) to broth. Add soups to the broth. Pull meat from bones & put back in broth and simmer about 30 minutes. Cook rice. Arrange meat in center of platter and spoon rice around meat. Pour broth over meat and rice. Serve warm.
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