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Pheasant Wild Rice Casserole

Pheasant Wild Rice Casserole recipe image
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. It’s 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
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.
Ingredients
  • 1 cup Uncooked wild rice
  • 1 medium Onion, chopped
  • 1 Stick Margarine or butter
  • 1/4 cup Flour
  • 1 small Can sliced mushrooms
  • 1 1/2 cup Chicken broth
  • 2 cup Milk
  • 2 cup Pheasant, cooked, diced
  • 1 small Jar pimento, diced
  • 2 tablespoon Parsley flakes
  • 1/2 cup Slivered almonds
Directions
  1. 1
  2. 2
    Cook wild rice according to package directions until tender; drain well and set aside.
  3. 3
    Drain sliced mushrooms, reserving the liquid in the can.
  4. 4
    Add enough chicken broth to the reserved mushroom liquid to measure 1 1/2 cups total liquid.
  5. 5
    In a large skillet, melt margarine or butter over medium heat.
  6. 6
  7. 7
    Remove skillet from heat and stir in flour until smooth and well combined.
  8. 8
    Gradually stir the mushroom-broth mixture into the flour-onion mixture.
  9. 9
    Return skillet to medium heat and add milk, stirring constantly until the sauce thickens and comes to a gentle boil.
  10. 10
    Remove from heat and stir in cooked wild rice, drained mushrooms, diced pheasant, diced pimento, and parsley flakes.
  11. 11
    Season with salt and pepper to taste.
  12. 12
    Transfer the mixture to a 2-quart casserole dish.
  13. 13
    Sprinkle slivered almonds evenly over the top.
  14. 14
    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.

Keywords: pheasant, wild rice, casserole, mushrooms, creamy, baking, dinner, comfort food, leftovers, pimento, almonds, parsley, hearty, winter, family meal, easy, savory, poultry, grain bowl
Read it online: https://www.chefs-mate.com/recipe/pheasant-wild-rice-casserole/