Pheasant Hunter's Casserole
Braised pheasant pieces baked with mushroom soup, wild rice, and sour cream into a rich, forgiving casserole. It's a favorite way North Dakota hunting families use up a fall pheasant harvest.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 440 kcal
Equipment
- •Large skillet
- •9x13-inch baking dish
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 22
- carbs
- 28
- protein
- 32
- calories
- 440
Instructions
- 1
Preheat your oven to 350°F. Grease a 9x13-inch baking dish.
- 2
Season the pheasant pieces with salt and pepper.
- 3
Melt butter in a large skillet. Brown the pheasant on all sides and transfer it to the baking dish.
- 4
In the same skillet, saute the onion and mushrooms until softened.
- 5
Stir the cream of mushroom soup, sour cream, and chicken broth into the skillet until smooth.
- 6
Gently mix the cooked wild rice into the sauce.
- 7
Pour the rice and sauce mixture over the pheasant in the baking dish.
- 8
Cover the dish with foil. Bake for 45 minutes.
- 9
Take off the foil. Bake for 15 minutes more until bubbling and lightly browned on top.
Chef's tips
Brown the pheasant pieces well before baking to build rich flavor. Lean meat needs good browning so it does not taste plain.
Storage
Refrigerate covered up to 4 days.
Reheating
Reheat covered in a 325°F oven until warmed through, about 20 minutes.
Common mistakes to avoid
- •Skipping the browning step, which leaves the meat bland
- •Baking too long, which dries out the lean pheasant meat
Serving suggestions
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