Pheasant Wild Rice Casserole

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.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 276.6

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.

Directions

1
Preheat oven to 350°F (175°C).
2
Cook wild rice according to package directions until tender; drain well and set aside.
3
Drain sliced mushrooms, reserving the liquid in the can.
4
Add enough chicken broth to the reserved mushroom liquid to measure 1 1/2 cups total liquid.
5
In a large skillet, melt margarine or butter over medium heat.
6
Add chopped onion and sauté until tender and translucent, about 5-7 minutes.
7
Remove skillet from heat and stir in flour until smooth and well combined.
8
Gradually stir the mushroom-broth mixture into the flour-onion mixture.
9
Return skillet to medium heat and add milk, stirring constantly until the sauce thickens and comes to a gentle boil.
10
Remove from heat and stir in cooked wild rice, drained mushrooms, diced pheasant, diced pimento, and parsley flakes.
11
Season with salt and pepper to taste.
12
Transfer the mixture to a 2-quart casserole dish.
13
Sprinkle slivered almonds evenly over the top.
14
Bake uncovered for 25-30 minutes, until heated through and bubbly.

Nutrition Facts

Servings 2 cups

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.

Keywords: pheasant, wild rice, casserole, mushrooms, creamy, baking, dinner, comfort food, leftovers, pimento, almonds, parsley, hearty, winter, family meal, easy, savory, poultry

Read it online: https://www.chefs-mate.com/recipe/pheasant-wild-rice-casserole/