Pheasant and Wild Rice

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Aunt Billie, Deceased

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Ingredients:

2 pheasants 4-5 stalks celery, chopped 1 lb. fresh mushrooms, sliced 2 cups wild rice 1 small onion, chopped 2 boxes Stove Top Stuffing, Herb flavor

Directions:

Boil birds and take meat off bones (remove all shot) and set aside. In a saucepan, cook wild rice in the broth from the birds. Add onion, celery, sliced mushrooms, salt and pepper to flavor. Bring to a boil and simmer until white ends are exposed on wild rice. Pour into large baking dish (roasting pan), layer meat and then layer two boxes of Stove Top Stuffing with flavor packets, cover tightly with foil. Bake 30 minutes at 350 or until dressing turns golden brown. Don’t overbake.

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