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PARTRIDGE OR PHEASANT AND WILD RICE CASSEROLE Recipe

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This recipe for PARTRIDGE OR PHEASANT AND WILD RICE CASSEROLE is from Don and Dar Josephs' Favorite Recipes (and a few more), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Birds, cut into serving sized pieces
1/2 lb. Fresh Mushrooms, sliced
2-4 Tbsp. Butter
1 cup Parsley, chopped
1/2 cup Celery, chopped
1 can Cream of Mushroom Soup
1/2 Soup Can of Milk
1 cup Sharp Cheddar Cheese, grated
2 cups Wild Rice
1/4 cup Shortening
Flour, as needed
Paprika
Directions:
Directions:
Cook mushrooms in butter for about 5-minutes. Remove. Add onion, parsley and celery. Cook until onions are tender. In large saucepan, heat soup and milk. Add cheese and mix until melted. Add onion, parsley and celery mixture, mushrooms and wild rice. Mix well. Roll pheasant pieces in flour, let stand on a baking rack for 5-10 minutes, and brown in shortening. Place pheasant pieces on bottom of greased casserole and pour liquid mixture over them. Sprinkle with paprika. Cover and bake at 275 degrees for 2-3 hours.

 

 

 

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