This comforting Pheasant Wild Rice Casserole transforms leftover cooked pheasant into a luxurious, creamy main dish. The earthy nuttiness of wild rice pairs beautifully with tender sautéed mushrooms and bright pops of sweet pimento. A rich sauce made from butter, flour, chicken broth, and milk binds everything together, creating a velvety texture that coats every grain. Topped with toasted almonds for crunch, this casserole is perfect for using up holiday leftovers or for a cozy weeknight dinner. ItâÂÂs simple to assemble, requires minimal active cooking time, and delivers a satisfying, home-style meal that warms the soul. Serve with a simple green salad or crusty bread to soak up the extra sauce.
Pheasant Wild Rice Casserole
Description
This comforting Pheasant Wild Rice Casserole transforms leftover cooked pheasant into a luxurious, creamy main dish. The earthy nuttiness of wild rice pairs beautifully with tender sautéed mushrooms and bright pops of sweet pimento. A rich sauce made from butter, flour, chicken broth, and milk binds everything together, creating a velvety texture that coats every grain. Topped with toasted almonds for crunch, this casserole is perfect for using up holiday leftovers or for a cozy weeknight dinner.Ingredients
Directions
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Cook wild rice according to package directions until tender; drain well and set aside.
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Drain sliced mushrooms, reserving the liquid in the can.
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Add enough chicken broth to the reserved mushroom liquid to measure 1 1/2 cups total liquid.
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In a large skillet, melt margarine or butter over medium heat.
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Remove skillet from heat and stir in flour until smooth and well combined.
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Gradually stir the mushroom-broth mixture into the flour-onion mixture.
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Return skillet to medium heat and add milk, stirring constantly until the sauce thickens and comes to a gentle boil.
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Remove from heat and stir in cooked wild rice, drained mushrooms, diced pheasant, diced pimento, and parsley flakes.
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Season with salt and pepper to taste.
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Transfer the mixture to a 2-quart casserole dish.
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Sprinkle slivered almonds evenly over the top.
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Bake uncovered for 25-30 minutes, until heated through and bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 276.6kcal
- % Daily Value *
- Total Fat 18.4g29%
- Saturated Fat 6.2g31%
- Cholesterol 1.8mg1%
- Sodium 294.1mg13%
- Total Carbohydrate 22.4g8%
- Dietary Fiber 0.5g2%
- Sugars 5.0g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until hot.
Substitutions: You can substitute cooked chicken, turkey, or duck for the pheasant. If you don't have wild rice, a blend of wild and brown rice works well. For a dairy-free version, use a plant-based milk and butter alternative.
Tips: Toasting the almonds in a dry pan for 2-3 minutes before sprinkling them on top will enhance their flavor and crunch. If the sauce seems too thick after baking, add a splash of extra milk or broth.
Variations: Add 1/2 cup of dried cranberries or raisins for a touch of sweetness that complements the savory flavors. You can also add a pinch of thyme or sage for extra herbal depth.
