Pheasant Wild Rice Casserole
Tender shredded pheasant meets nutty wild rice, mushrooms, and peas in a comforting baked casserole that’s perfect for showcasing wild game in a hearty, family-friendly dish.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups cooked wild rice
- 2 pheasants, cooked and shredded
- 2 cups chicken or vegetable stock
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/2 tsp dried thyme
- 2 cups sliced mushrooms
- 1 cup frozen peas, thawed
- 2 tbsp chopped fresh parsley
- 2 tbsp butter, melted
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the cooked wild rice, pheasants, stock, black pepper, nutmeg, and thyme. Simmer for 10 minutes to blend flavors.
- Stir in the mushrooms, peas, and parsley.
- Pour into the prepared baking dish then drizzle with melted butter.
- Cover with foil and bake for 30 minutes or until heated through and bubbly.
- Let the casserole cool for 10 minutes before serving to allow flavors to develop.
Cook’s Notes
Make sure the pheasant is fully cooked and shredded before adding it to the skillet, since it only simmers briefly to absorb the seasonings. Letting the casserole rest for 10 minutes after baking helps the flavors settle and makes serving easier.
Ingredient Swaps
You can substitute regular poultry like chicken or turkey for the pheasant, and brown or white rice can replace the wild rice if you adjust the cooking time. For a vegetarian version, omit the pheasant, double the mushrooms and peas, and use vegetable stock.
Serving Suggestions
Serve warm as a hearty main dish, perhaps alongside a simple green salad or crusty bread to round out the meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat covered in the oven at 350°F until warmed through, or microwave individual portions.
Common Questions
Can I use pre-cooked or leftover pheasant for this recipe?
Yes, leftover roasted or smoked pheasant works great here—just shred it before adding it to the skillet.
What can I use if I can’t find pheasant?
Chicken or turkey are easy substitutes that will still give you a delicious, hearty casserole.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to the baking step, refrigerate it covered, and bake it when ready, adding a few extra minutes to the covered baking time since it will start cold.