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Pheasant and Wild Rice
Chef:  Jenny Pachta - Belleville, KS          Category:  Main Dishes

1 box wild rice
3 tablespoons butter or margarine
1/4 cup onion
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups cooked pheasant (may use chicken)
1 cup broth from cooked pheasant (or chicken broth, if desired)
1 cup milk
1 slightly beaten egg
1 teaspoon lemon juice

Directions: Prepare rice as directed on package. Spoon into shallow ovenproof dish. Melt 3 tablespoons butter in saucepan and saute 1/4 cup onion, until tender. Remove from heat and blend in 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually stir in 1 cup broth and 1 cup milk. Cook and stir over medium heat until thickened. Quickly stir a small amount of sauce mixture into 1 slightly beaten egg yolk then return egg mixture to the sauce. Add 3 cups cooked pheasant and 1 teaspoon lemon juice. Heat thoroughly. Pour mixture over rice. Heat in oven at 350°F for 15-20 minutes.

Notes: I made this for a family dinner when I really wanted to impress them and it worked.