Camp traditions / north aire market Blog

Nov 01 2011

Pheasant Wild Rice Casserole

•    1 package Camp Traditions Wild Rice Soup Mix
•    About 2 – 3 cups cooked pheasant meat
•    1 tablespoon butter
•    1/2 cup chopped onions
•    2 can of mushrooms (drained)    
•    1 tablespoon soy sauce
•    1 to 2 cups instant rice            
•    1/2 cup low fat sour cream

Prepare soup according to package directions except delete 1 cup water. As soup simmers, saute onions and mushrooms in butter, until onions are clear.
Remove from pan.

When soup is done simmering, add pheasant, onions, and mushrooms. Add soy sauce and blend. Remove soup from heat, add instant rice. (Add a bit of hot water if you like.) Cover pot according to instructions on rice box. When rice is done, stir in sour cream.

Pour mixture into large casserole or roaster sprayed with non-stick spray. Bake at 325 degrees for about an hour until casserole reaches desired consistency.
(Adjust water/rice amounts to suit your individual tastes!)
 
 

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