Best 4 Pheasant Casserole Recipes

Indulge in the delectable flavors of pheasant casserole, a dish that seamlessly blends the richness of pheasant meat with a symphony of aromatic vegetables and herbs. This culinary masterpiece is not only a feast for the taste buds but also a testament to the versatility of this game bird. Whether you prefer a classic preparation or a more adventurous twist, this article presents a diverse collection of pheasant casserole recipes that cater to every palate. From the hearty and comforting traditional casserole to lighter and modern interpretations, these recipes offer a captivating journey through the world of pheasant gastronomy. Embark on this culinary adventure and discover the hidden gem that is pheasant casserole, a dish that promises to leave you craving for more.

Let's cook with our recipes!

PHEASANT WILD RICE CASSEROLE

Pheasant Wild Rice Casserole image

Provided by Nancy R

Categories Casseroles

Number Of Ingredients 13

Ingredients

1 c wild rice, uncooked
1 stick butter
1 can(s) mushrooms, sliced
1.5 c milk
1 jar(s) pimento, diced (optional)
pinch salt
pinch pepper
1 onion, chopped
1/4 c flour
1.5 c chicken broth
2 c pheasant, cooked and diced
2 Tbsp parsley flakes
1/2 c almonds, slivered

Steps:

1. Prepare wild rice according to package directions.
2. Saute onion in butter until tender.
3. Remove from heat; stir in flour until smooth.
4. Drain mushrooms reserving liquid.
5. Add enough broth to liquid to measure 1 1/2 cups; graduallly stir into flour mixture, add milk, cook stirring constantly until thick. .
6. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper.
7. Place in 2-quart casserole; sprinkle with almonds. Bake at 350 degrees for 25-30 minutes.

PHEASANT AND WILD RICE CASSEROLE

PHEASANT AND WILD RICE CASSEROLE image

Categories Soup/Stew Game Bake Thanksgiving Dinner

Yield 8 people

Number Of Ingredients 10

Ingredients

3-4 c. deboned and cooked pheasant pieces
1 c. cooked wild rice
1/3 c. olive oil
1/3 c. chopped white onion
1/8 c. flour
1 1/2 c. FF chicken broth
1/4 c. FF half n' half
1 c. sliced wild mushrooms
1 c. sliced water chestnuts
salt & pepper

Steps:

Pour olive oil in skillet. Add onions & then mushrooms & garlic & saute until tender. Remove from heat, stir in flour, gradually adding chicken broth. Stir until well-blended. Add the half & half. Cook & stir until starting to boil. Add the rice, cooked pheasant, water chestnuts, salt & pepper. Blend together. Put in large casserole, sprinkle with toasted almonds. Bake for 1/2 hr. at 350.

EASY PHEASANT CASSEROLE

Easy Pheasant Casserole image

Fairly simple to make and incredibly delicious, this pheasant casserole is a sure pleaser. Cubes of cooked pheasant meat are combined with mixed vegetables, smothered in gravy, and then topped with stuffing.

Provided by BROWNDOG

Categories Main Dish Recipes Casserole Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

Ingredients

1 (6 ounce) package dry bread stuffing mix
4 tablespoons butter, melted
1 ½ cups hot water
1 (10.5 ounce) can chicken gravy
1 pound cooked pheasant, cubed
1 (16 ounce) package frozen mixed vegetables
¼ teaspoon dried thyme

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. Stir in the stuffing crumbs until all the liquid is absorbed.
In a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. Stir all together well , then spoon the stuffing mix over the top.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and bubbly.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 35.1 g, Cholesterol 78.4 mg, Fat 18.5 g, Fiber 4 g, Protein 23.7 g, SaturatedFat 7.6 g, Sodium 791.4 mg, Sugar 2.3 g

PHEASANT AND APPLE CASSEROLE

Pheasant and Apple Casserole image

I found this recipe in a 1984 edition of "American Family Cooking" in response to a request for pheasant recipes. Sounds delicious!

Provided by Lorac

Categories Pheasant

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 pheasant
1/4 cup butter
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
2 tart apples, peeled,cored and sliced
1 cup apple cider
2 tablespoons wine vinegar

Steps:

Preheat oven to 350°F.
In a small bowl, combine the flour, salt and pepper.
Cut the pheasant into serving pieces and thoroughly coat each piece with the flour mixture.
Melt the butter in a large skillet, add the pheasant and brown on both sides.
Remove pieces to a 3 quart baking dish or casserole and sprinkle with the salt, pepper and thyme.
Stir in the apple slices, mix the cider and vinegar and pour over the pheasant and apples.
Cover and bake 1 1/4 hours.

Tips:

Use a Dutch oven or large pot. This will allow you to brown the pheasant and vegetables in one pot, making cleanup easier.
Brown the pheasant in batches. This will help to ensure that it is evenly browned and cooked through.
Do not overcrowd the pot. If you do, the vegetables will not brown properly and the pheasant will not cook evenly.
Use a variety of vegetables. This will add flavor and color to the casserole.
Season the casserole well. Salt, pepper, garlic powder, and onion powder are all good choices.
Simmer the casserole for at least 1 hour. This will help to tenderize the pheasant and allow the flavors to meld.
Serve the casserole hot. It can be garnished with fresh herbs, such as parsley or thyme.

Conclusion:

Pheasant casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pheasant. The casserole can be served with a variety of sides, such as rice, potatoes, or vegetables.