The Lake Lyle  Pheasant over Rice Page

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This recipe is how I grew up eating pheasant back in the 50’s & 60’s when my ma use to make it.  However, I’ve modified the original recipe to fit mine & Diane’s taste, feel free to add or subtract anything you like ( but don’t be inviting us over fer supper ).  At the time of this printing I did not have the actual photos for this recopee but was able to use shots from some of the other great recipes of the Lake Lyle Menu.

Enough yacking.. Let’s cook, let’s eat…..  

Lay out all the needed supplies;

        1 – Nice pheasant ( cut in pieces )

        2 - sticks of butter

        2-3 cups of Wheat Chex  cereal

        ½  - cup flour

        1 – 6oz box Uncle Ben’s long grain & wild rice original recipe

        ½ - can Chicken broth

        1 - can Cream of Mushroom soup

        ½ - can milk ( cream of mushroom soup can )

        1 - jar Ragu Parmesan & Mozzarella sauce

        1 -  8oz can  Water Chestnuts

        1 – small can mushrooms ( pieces & stems )

         Salt & Pepper

Step 01 - After ya get all the supplies laid out ( as in top of this photo ) place a stick of butter in a dippen bowl and melt her down

Step 02 - In another bowl, crush up a good pile of wheat chex ( about 2 – 3 cups worth ) then mix in ½ cup of flour.

Step03 - Heat up a little oil and 1 stick of butter.  I usually pure just enuff oil in the pan to cover the bottom and then add the stick of butter and let her melt down. The pan is hot enough when the butter is all melted and just starts to crackle – don’t let it get too hot or she will burn on ya and everything will turn black.

Step 04 - Doing one piece at a time, give it a butter bath.....

Step 05 - ...Followed by a chex coating..

Step 06 - …And then into the fry pan.   All ya want to do is get a good crisp coat on the meat.  This usually takes about 3 to 5 minutes per side, Keep in mind that ya don’t want to cook em in the fry pan, ya just want to brown and seal em.

Step 07 - As the pheasant is browning, in a good sized bakin dish mix up the Wild Rice & Seasoning, add the can of Cream of Mushroom soup, milk, Water Chestnuts ( un-drained ), Mushrooms ( un-drained ), Chicken Broth, and Ragu sauce.  Mix her up real good and level it out.  The mixture should appear quite liquefied, if not add a little more milk or water – and don’t worry, it will thinken up just fine.

Step 08 – Nestle the browned pieces into the stuffing mix. 

Step09 - Bake at 350 for about 1 hr.  I like to cover with tin foil for the first 40 minutes and remove the foil and then let it go!

  Just eat  it