Flint Ridge Pheasant

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 cups cooked wild rice (2/3 cups dry)
• 1 cup carrot, julienned 1 inch strips cooked
• 5 slices bacon
• 1 -2 tablespoon oil or 1 -2 tablespoon butter
• 2 skinless boneless pheasant breast halves, cut in 2 x 2 inch pieces
• salt and pepper
• 5 medium mushrooms, sliced
• 5 green onions, sliced
• 1 can cream of chicken soup
• 1/4 cup cream or 1/4 cup milk
• 1/4 cup sherry wine or 1/4 cup dry wine
• 1 cup shredded mozzarella cheese (4 ounces)
• 1 (14 ounce) can artichoke hearts, drained,quartered
• 1/4 cup grated parmesan cheese

Recipe

• 1 put the wild rice in 9x9x2-inch baking dish that has been sprayed with nonstick vegetable spray.
• 2 layer the carrots over the wild rice.
• 3 in large skillet, cook bacon until crisp; drain and crumble over the carrots.
• 4 pour off grease from skillet and add a tablespoon or two of oil.
• 5 saute the pheasant until well browned on both sides (about 10 minutes).
• 6 transfer to baking dish.
• 7 in same skillet, saute the mushrooms and green onions until tender, adding additional oil if needed.
• 8 add soup, cream and sherry, and mix well.
• 9 add mozzarella and gently stir in artichokes.
• 10 spread over the pheasant layer.
• 11 sprinkle with parmesan.
• 12 cover dish with foil sprayed with nonstick vegetable spray.
• 13 bake at 350° for 30 minutes; remove foil and bake 15 more minutes until bubbly throughout.