DEB MCCOIC
HILLSBORO,
WISCONSIN
Everyone in my
family hunts, so we
have an abundance
of game. This recipe
also works well
with wild turkey or
grouse and even
with chicken if you
prefer. I love to
make this dish on
special occasions
and for guests.
HUNTING & FISHING COOKBOOK
PHEASANT AND WILD RICE
pheasant and
wild rice
1 can ( 103⁄ 4 ounces) condensed
cream of mushroom soup,
undiluted
2 soup cans water
3⁄ 4 cup chopped onion
21⁄ 2 teaspoons dried parsley flakes
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons salt
11⁄ 2 teaspoons paprika
1 teaspoon pepper
6 bacon strips, cut up
1 oven cooking bag
2 cups uncooked wild rice
1⁄ 2 pound fresh mushrooms, sliced
1 large pheasant, halved or 2 small
pheasants (about 4 pounds)
[ 1] In a saucepan, combine first nine ingredients; bring to a boil. Meanwhile, place bacon
in an oven cooking bag. Sprinkle rice and
mushrooms over bacon. Add pheasant. Pour
soup mixture into bag. Seal and slit according
to package directions.
[ 2] Bake at 325° for 2 to 21⁄ 2 hours or until a
meat thermometer reads 180°. Let the pheasant stand for 10 minutes before carving. Yield:
6-8 servings.
quail with creamy
mushroom sauce
JOELANN SYGO
GAYLORD, MICHIGAN
This golden quail is so moist and tender. The rich
cream sauce, dotted with onions and mushrooms,
complements the bird nicely.
2 cups sliced fresh mushrooms
1 small onion, sliced
4 tablespoons butter, divided
1 pound boneless quail breast or
boneless skinless chicken breast
halves
1 package ( 3 ounces) cream cheese,
softened
