Casseroles, Game and Exotic

Pheasant Casserole

  • 12 ounces Pork sausage
  • 1/2 pounds Mushrooms, fresh, chopped
  • 1 large Onions, chopped
  • 1 6 ounces box Wild rice
  • 1/4 cups Flour
  • 1/4 cups Butter
  • 1/2 cups Milk
  • 1 3/4 cups Chicken broth
  • Juice of 1 Lemons
  • 1 teaspoons Salt
  • 1/8 teaspoons Pepper
  • 2 cups boned Pheasant
  • 1/2 cup Almond slivers

    • Saute sausage and drain off grease. Saute onion and mushrooms in sausage greese. Squeeze lemon juice over mixture. Cook rice according to package instructions. Make a white sauce with the flour, butter, milk, chicken broth, salt and pepper. Lightly toss together the pheasant, sausage, rice and mushroom mixture. Pour sauce over and toss again. Bake at350° for at least 1 hour. Sprinkle with almonds before serving.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Mary Woods of Hays, KS. 

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