Here was a delicious dinner that I threw together. Of course, not every experiment in the kitchen turns out so well, but this one did! My Hubby and his dad went antelope hunting in eastern Montana last fall. Along the way they shot five pheasant with our black lab, Buck, and so I enjoyed cooking up the fruits of their labor. Pheasant is like dark meat in chicken, but better. Very flavorful and easy to work with. I had several pieces defrosted from the freezer, and then I added a few more ingredients that I had on hand. An old standby combination is chicken and rice, so I proceeded in that direction. Enjoy!
- 1 lb. pheasant pieces, nugget sized
- 1 1/2 cups wild rice blend (uncooked)
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 can cream of celery soup
- 1 cup mozzarella cheese, shredded (could use any white or creamy cheese)
- 1/2 cup sour cream
- salt & pepper to taste
- Saute the onion in the olive oil. Add the wild rice blend just to toast it. Add the pheasant, cream soup, mozzarella, salt and pepper. Cook over medium heat until rice is done. (The pheasant will be done by then if the pieces are not too big.) Serve warm.