- 1 stewing pheasant,
or 2 to 3 grouse of comparable age
- 2/3-cup wild rice
- Game bird stock (or
chicken)
- ½ pound mushrooms,
sautéed
- ½ onion, minced
- 2 stalks celery,
finely diced
- 1 green pepper, diced
Cut
up birds and cover with game bird or chicken
stock; simmer until tender. Remove meat and
cut into large dice. Boil wild rice in stock
birds were cooked in until rice is half done,
about 20 minutes. In buttered casserole, combine
rice, fowl, vegetables, adding small amount
of stock to finish cooking rice. Cover casserole
and bake at 350 degrees Fahrenheit for ½ hour.
Garnish casserole with pimento strips and parsley
sprigs.
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This
recipe was provided courtesy of
Stoeger
Publishing Company from
the Game Cookbook.
Call 1 887
GUN BOOK
to order the complete cookbook.
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