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Course : Entree
Type of Prep : Slow Cook
 
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Pheasant and Wild Rice

From Diana Rattray,
Your Guide to Southern Food.
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Scroll down to see more pheasant recipes.

INGREDIENTS:

  • 2 pheasants, cut up
  • salt and pepper
  • flour
  • 1 cup raw wild rice
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery soup
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 can (4 ounces) mushrooms, undrained
  • 2 1/4 cups water
  • 1 pkg instant onion soup mix

PREPARATION:

Wash pheasant pieces; pat dry; sprinkle with salt and pepper they toss with flour. If desired, brown pheasant pieces in skillet in a little oil or butter.
Combine rice, canned soup, undrained mushrooms, and water in slow cooker; stir to blend. Place pheasant pieces in slow cooker. Sprinkle with onion soup mix. Cover and cook on LOW for 6 to 8 hours. Check after about 5 hours and add a little water if necessary.

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