Pheasant Recipies Recepies

Pheasant Rice Bake

• 1 Pheasant, cut up
• 1 Package Onion Soup Mix
• 1 Cup Uncooked Rice
• 1 Can Cream of Mushroom Soup
• 1 Can of Milk
• 1 Can French Fried Onion Rings

Simmer pheasant in water with a small amount of vinegar or lemon juice in it, to help tenderize the bird. Sprinkle dry soup mix into buttered casserole dish. Sprinkle rice over soup mix. Add cooked pheasant pieces Pour Soup and milk mixture over pheasant. Cover and bake 350 degree oven 1 hr and 15 minutes. Uncover a sprinkle with onion rings. Cook 15 minutes longer.

Mexican Pheasant

Yield: 8 Servings

• 2 Cups Cooked Pheasant, Cut in 1 inch bites
• 1 can Cream of Mushroom Soup
• 1 can Cream of Chicken of Chicken Soup
• 1/2 Jar Medium Salsa
• 1 Cup Sour Cream
• 2 Cup Monterey Jack/Cheddar Cheese
• 1/2 Cup Onion Chopped
• 1 Package Corn Tortillas cut in strips

Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake for 30 minutes at 350 F