Serves: 4
Total Calories: 689

2 cups cooked wild rice (2/3 cups dry)
1 cup julienned (matchstick) 1-inch carrot strips, cooked
5 slices bacon
1 - 2 tablespoon oil, butter, or margarine
2 skinless, boneless pheasant breast halves, cut in 2x2-inch pieces
salt and pepper to taste
5 medium mushrooms, sliced
1 can cream of chicken soup
1/4 cup cream or milk
1/4 cup sherry or dry, white wine
1 cup (4 ounces) shredded mozzarella cheese
1 (14-ounce) can artichoke hearts, drained, quartered
1/4 cup grated Parmesan cheese

Put the wild rice in 9x9x2-inch baking dish that has been sprayed with nonstick vegetable spray. Layer the carrots over the wild rice.

In large skillet, cook bacon until crisp; drain and crumble over the carrots. Pour off grease from skillet and add a tablespoon or two of oil. Sauté the pheasant until well browned on both sides (about 10 minutes). Transfer to baking dish.

In same skillet, sauté the mushrooms and green onions until tender, adding additional oil if needed. Add soup, cream and sherry, and mix well. Add mozzarella and gently stir in artichokes. Spread over the pheasant layer. Sprinkle with Parmesan. Cover dish with foil sprayed with nonstick vegetable spray. Bake at 350° for 30 minutes; remove foil and bake 15 more minutes until bubbly throughout.

Nutritional Facts:

Serves: 4
Total Calories: 689
Calories from Fat: 256

More Recipes from the Best of the Best from the Plains Cookbook Cookbook:
Burger Pot Pie
Country Hash
Chicken Fried Venison Steak
Prime Rib of Venison
Venison North Idaho
Smoked Deer Ham
Teriyaki Elk Kabob
Bou Bobs
Wild Game Dip
Basic Jerky
Quail Cook-In-A-Bag
River Roast Wild Goose
Creamed Pheasant with Caramelized Onions
Flint Ridge Pheasant
Sautéed Duck Breasts with Roasted Apples on Pasta
Duck and Wild Rice Trail Casserole