Great Pheasant Or Partridge
A hearty and comforting dish featuring tender game bird cooked in savory onion and brown soup mixes, creating rich flavors perfect for a cozy dinner. Ideal for those who enjoy slow-cooked, flavorful poultry served over rice, this recipe offers simplicity and robust taste in every bite.
Ingredients
Instructions
- Pour the brown soup mix and onion soup mix over the meat.
- Add 2 cups of water.
- Bake uncovered on low heat for 2 hours.
- Serve with rice.
Tips & Substitutions
For enhanced flavor, consider marinating the pheasant or partridge in the soup mixes overnight. You can substitute the brown soup mix with a homemade version using beef broth and seasonings for a richer taste. If you want a lighter option, use a low-sodium soup mix. For a twist, add vegetables like carrots or potatoes to the baking dish.
Serving Suggestions
This dish pairs beautifully with rice, which complements the savory flavors. Consider serving with steamed vegetables or a fresh salad for a balanced meal. For a heartier option, serve alongside a side of Beef Stew(18 Quarts) or a classic French-style ratatouille for a delightful dinner experience.
Storage & Reheating
Leftover pheasant or partridge can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. You can also use a microwave, but be cautious not to dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Great Pheasant Or Partridge contains roughly 14 calories, with 0g protein, 3g carbohydrates, and 0g fat.
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 chicken instead of pheasant or partridge?
Yes, you can substitute chicken for pheasant or partridge. Cooking times may vary slightly depending on the size of the chicken pieces, so ensure they reach an internal temperature of 165°F (74°C). Chicken will also absorb the flavors from the soup mixes well.
What should I do if the meat is dry after baking?
If the meat turns out dry, try adding a bit more water before reheating. You can also serve it with a sauce made from the drippings, or consider adding a splash of broth to keep it moist. Cooking covered for part of the time can help retain moisture in future attempts.
Can I make this recipe in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, combine the soup mixes and water with the meat, then cook on low for 6-8 hours or on high for 3-4 hours. This method often results in tender, flavorful meat that falls off the bone.
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).