Baked Pheasant And Rice
A hearty baked dish featuring tender pheasant, creamy mushroom sauce, and flavorful rice, perfect for rustic dinners or special occasions, with warm, savory flavors.
Ingredients
Instructions
- Blend the condensed cream of mushroom soup and milk together.
- Combine the mixture with uncooked long grain rice and dehydrated onion soup mix.
- Pour the mixture into a 13 x 9 x 2-inch baking dish.
- Arrange the pheasant pieces on top of the rice mixture.
- Brush the pheasant with melted butter, then sprinkle with paprika.
- Bake uncovered in an oven at 325°F for 1 1/2 hours.
Tips & Substitutions
For added flavor, consider marinating the pheasant in buttermilk overnight before cooking. If you don't have long grain rice, jasmine rice is a good substitute. You can also use homemade cream of mushroom soup if you prefer to avoid canned options. When brushing the pheasant with butter, try adding a bit of garlic powder for extra depth.
Serving Suggestions
Serve the baked pheasant and rice with a side of steamed vegetables or a crisp salad to balance the richness of the dish. It pairs beautifully with Mary'S Onion Casserole for a comforting meal. For a complete dinner, consider offering a light dessert like Deb'S Brownies to finish off the evening.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pheasant and rice mixture in a covered baking dish and warm in the oven at 325°F until heated through, about 20-30 minutes. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pheasant And Rice contains roughly 496 calories, with 10g protein, 91g carbohydrates, and 10g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 539mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of bird instead of pheasant?
Yes, you can substitute the pheasant with chicken or duck. Adjust the cooking time accordingly, as chicken may take less time to bake, about 1 to 1.5 hours depending on the size of the pieces.
What can I do if I don't have dehydrated onion soup mix?
If you don't have dehydrated onion soup mix, you can create your own by mixing equal parts onion powder, garlic powder, and a bit of salt. This will give you a similar flavor profile to the soup mix.
Is there a way to make this dish more colorful?
Absolutely! Consider adding chopped bell peppers or peas to the rice mixture before baking. This not only adds color but also enhances the dish's nutritional value.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).