Pheasant Wild Rice Casserole

Pheasant Wild Rice Casserole Recipe

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Nancy R



★★★★★ 1 vote



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  • 1 c
    wild rice, uncooked
  • 1 stick
  • 1 can(s)
    mushrooms, sliced
  • 1.5 c
  • 1 jar(s)
    pimento, diced (optional)
  • pinch
  • pinch
  • 1
    onion, chopped
  • 1/4 c
  • 1.5 c
    chicken broth
  • 2 c
    pheasant, cooked and diced
  • 2 Tbsp
    parsley flakes
  • 1/2 c
    almonds, slivered

How to Make Pheasant Wild Rice Casserole


  1. Prepare wild rice according to package directions.
  2. Saute onion in butter until tender.
  3. Remove from heat; stir in flour until smooth.
  4. Drain mushrooms reserving liquid.
  5. Add enough broth to liquid to measure 1 1/2 cups; graduallly stir into flour mixture, add milk, cook stirring constantly until thick. .
  6. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper.
  7. Place in 2-quart casserole; sprinkle with almonds. Bake at 350 degrees for 25-30 minutes.

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