Who doesn’t love a warm and hearty casserole after a long, cold day in the outdoors?
This pheasant casserole recipe is about as simple as it gets, yet it produces a comforting flavor that feels like a big ol’ hug in a bowl.
Pheasant Casserole Recipe
- At least 2 pheasant breasts cut into strips
- 1 Medium onion, chopped
- 2 Tbsps. Butter
- Salt (to taste)
- Black pepper (to taste)
- 1 can Cream of mushroom soup (per two birds)
- 1 can Cream of celery soup (per two birds)
- Fresh mushrooms (to taste)
- 1/2 cup of White rice (per bird)
Step 1: Place a fry pan over medium heat. Add pheasant, onion and butter. Sprinkle with salt and pepper and cook until pheasant pieces are browned.
Step 2: Add contents of fry pan to a crock pot.
Step 3: Add soups, mushrooms, and rice to crock pot and cook for three hours on high.
Tips and substitutions
I’ve found that mashed potatoes are an excellent substitute for rice as a base for this dish. When I go that route, I make the mashed potatoes separately and then make the pheasant in the same manner as described above, sans the rice.
While there is plenty of salt to be found in the soups, I like to add seasoning to the pheasant while browning it because the birds should be flavorful in their own right. Just be careful not to overdo it.
The fresh mushrooms are not an absolute necessity, but they do add some body and flavor.
If you want to add a little color to this dish, top with freshly-chopped parsley or scallions.