Pheasant with Brown & Wild Rice
- Number of Servings: 8
Ingredients
2 pheasants1 tsp. Salt1tsp. Pepper1/4 cup Canola Oil3/4 cup brown rice3/4 cup wild rice1 can Campbell's Cream of Chicken Soup1 1/2 cups Water
Heat cast iron skillet with canola oil over medium heat. Sprinkle pheasant with salt & pepper and add to hot oil and brown.
Spray a baking pan with non-stick cooking spray. Add brown & wild rice. Place pheasant on top.
Mix water & chicken soup in cast iron skillet to get flavors from pan. Pour soup mixture over pheasant and rice and bake at 350 degrees for 1.5 hours until rice is done. Basting pheasant with sauce mixture every 20 minutes to keep pheasant moist.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user CJBJERK.
Spray a baking pan with non-stick cooking spray. Add brown & wild rice. Place pheasant on top.
Mix water & chicken soup in cast iron skillet to get flavors from pan. Pour soup mixture over pheasant and rice and bake at 350 degrees for 1.5 hours until rice is done. Basting pheasant with sauce mixture every 20 minutes to keep pheasant moist.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user CJBJERK.
Nutritional Info Amount Per Serving
- Calories: 368.0
- Total Fat: 15.9 g
- Cholesterol: 119.5 mg
- Sodium: 631.5 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 0.7 g
- Protein: 43.6 g
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