Bob Peters
Well-known member
Here in concise form is the recipe. BB, I will edit/update this when you reply with missed details
Ingredients
-breast/thigh meat of 3-4 roosters
-olive oil
-salt/pepper
-2 large yellow onions
-celery
-1 to 3 large carrots
-2 cloves garlic (or a little more)
-Herbs de Provence
-4 to 6 ozs. dry sherry wine
-a "few" small cans of mushrooms or fresh if you prefer
-2 cans cream of mushroom soup
-1 pound wild rice(before cooking, essentially an entire envelope)
-24 oz. sour cream
-smoked paprika
Instructions
-cube meat, brown in olive oil, salt and pepper it, then set aside
-dice onions, celery, use veggie peeler to create carrot ribbons
-sauté veggies in olive oil, add smashed/diced garlic cloves
-add herbs de provence and pepper, a healthy amount
-add dry sherry
-add mushrooms
-saute for 10 to 15 minutes
-in a dutch oven return pheasant meat, add two cans cream of mushroom soup
-bake at 275 for 90-120 minutes
-make 1 lb. wild rice, drain, set aside
-when soup is done, add rice and stir
-add sour cream
-sprinkle with generous amount of smoked paprika
My notes:
This creates a very large dish, it will feed a lot of people. The recipe could easily be tweaked to lessen amount of birds, veggies etc. to be suitable for less people.
I added the dry sherry in the pan with the sautéing veggies. I'm not sure if it goes there or straight into the dutch oven? Either way I had a crush on a beautiful girl named Sherry and it brought back good memories of drinking beers and dancing with her, just like the song "Sherry" by the four seasons.
I did not add water with the campbells cream of mushroom soup. My dutch oven came out more like a hot-dish than a soup. I'd imagine if you added the two cans of water, or maybe even better chicken stock, then it'd have consistency more like a soup. So you can go whichever way you want.
1 pound of wild rice before cooking seemed like a lot, so I did about 3/4's of a pound and it worked out good. Again this is something you can adjust based on how many people you want to feed, how big your pot is, etc.
Pheasant/Wild Rice is very common with tons of recipes online, but I do appreciate BB sharing his, it's nice to go with instructions from someone who has made a dish many times and has it down.
About Herbs de Provence: it's an amalgam of some of the most common spices. The big ones to me are rosemary and thyme. But it also has basil, parsley, etc. I suppose if you really get into cooking or were making this dish for the queen of England you could get fresh rosemary and thyme and kick it up a notch. But I will say the herbs de Provence are a must and really add great fragrance and taste to the dish.
Benelli Banger, if I missed anything, add to the comments and I'll update. Also, how much celery do you use, one whole package?
Ingredients
-breast/thigh meat of 3-4 roosters
-olive oil
-salt/pepper
-2 large yellow onions
-celery
-1 to 3 large carrots
-2 cloves garlic (or a little more)
-Herbs de Provence
-4 to 6 ozs. dry sherry wine
-a "few" small cans of mushrooms or fresh if you prefer
-2 cans cream of mushroom soup
-1 pound wild rice(before cooking, essentially an entire envelope)
-24 oz. sour cream
-smoked paprika
Instructions
-cube meat, brown in olive oil, salt and pepper it, then set aside
-dice onions, celery, use veggie peeler to create carrot ribbons
-sauté veggies in olive oil, add smashed/diced garlic cloves
-add herbs de provence and pepper, a healthy amount
-add dry sherry
-add mushrooms
-saute for 10 to 15 minutes
-in a dutch oven return pheasant meat, add two cans cream of mushroom soup
-bake at 275 for 90-120 minutes
-make 1 lb. wild rice, drain, set aside
-when soup is done, add rice and stir
-add sour cream
-sprinkle with generous amount of smoked paprika
My notes:
This creates a very large dish, it will feed a lot of people. The recipe could easily be tweaked to lessen amount of birds, veggies etc. to be suitable for less people.
I added the dry sherry in the pan with the sautéing veggies. I'm not sure if it goes there or straight into the dutch oven? Either way I had a crush on a beautiful girl named Sherry and it brought back good memories of drinking beers and dancing with her, just like the song "Sherry" by the four seasons.
I did not add water with the campbells cream of mushroom soup. My dutch oven came out more like a hot-dish than a soup. I'd imagine if you added the two cans of water, or maybe even better chicken stock, then it'd have consistency more like a soup. So you can go whichever way you want.
1 pound of wild rice before cooking seemed like a lot, so I did about 3/4's of a pound and it worked out good. Again this is something you can adjust based on how many people you want to feed, how big your pot is, etc.
Pheasant/Wild Rice is very common with tons of recipes online, but I do appreciate BB sharing his, it's nice to go with instructions from someone who has made a dish many times and has it down.
About Herbs de Provence: it's an amalgam of some of the most common spices. The big ones to me are rosemary and thyme. But it also has basil, parsley, etc. I suppose if you really get into cooking or were making this dish for the queen of England you could get fresh rosemary and thyme and kick it up a notch. But I will say the herbs de Provence are a must and really add great fragrance and taste to the dish.
Benelli Banger, if I missed anything, add to the comments and I'll update. Also, how much celery do you use, one whole package?
point being, people respond to the pheasant dish…fun to do that for people…used up 5 birds today, made large batch…all gone…
