Pheasant Rice Bake

Name: Pheasant Rice Bake
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 1 pheasant, cut into serving portions.; 1 package onion soup mix.; 1 cup uncooked rice.; 1 can cream of mushroom soup.; 1 can of milk.; 1 large onion, sliced in rings.; Vinegar.; Butter.

SpotX Wild Foods Recipe from Randy Lewandowski
Prep:20 minutes Cook:2 hours Difficulty:2

Ingrediants:

1 pheasant, cut into serving portions.
1 package onion soup mix.
1 cup uncooked rice.
1 can cream of mushroom soup.
1 can of milk.
1 large onion, sliced in rings.
Vinegar.
Butter.

Directions:

Simmer pheasant in water with small amount of vinegar for 20 minutes.
This will help tenderize the bird. .
Sprinkle dry onion soup mix into buttered casserole dish. .
Sprinkle rice over soup mix. .
Add cooked pheasant pieces.
Combine mushroom soup and milk.
Pour mixture over the pheasant portions. .
Cover and bake 180°C for 1¼ hours. .
Uncover and sprinkle with onion rings. .
Cook 15 minutes longer. .

Pheasant Recipes

Barbecued Pheasant

English Pheasant

Stuffed Pheasant and Bacon Roll

Roasted Red Pepper Pheasant

Pheasant Casserole

Pheasant Pot Pie

Pheasants
Pheasants were introduced into New Zealand as a game bird for recreational hunters back in 1842; however, they did not really establish themselves until 1865 when successful breeding by the Canterbury Acclimatisation Society prompted the importation of more birds. Numbers increased and spread until the 1900s, when predators and competition for food from smaller imported birds was blamed for a drop in pheasant numbers. Breeding by the Acclimatisation Societies throughout New Zealand, combined with the breaking-in of farmland and careful husbandry by the now Fish & Game Councils, has since seen the birds flourish.