Red Dog Pheasant Bake with Broccoli & Mushrooms

Red Dog Pheasant Bake with Broccoli & Mushrooms

By Sportman's Table Chef Published: July 26, 2013

• Yield: 6 Servings
• Prep: 15 mins
• Cook: 45 mins
• Ready In: 2 hrs 0 min

A classic casserole is transformed using pheasant instead of chicken!

Ingredients

• 4 breasts of pheasant boneless and skinless
• 1 can cream of broccoli soup
• 1 can cream of mushroom soup
• 1/3 cup water
• 1 cup uncooked instant brown rice
• 4 oz. sliced mushrooms
• 2 cups broccoli florets
• 1 cup chopped onion
• 2 tbs. Red Dog Rub Sportsman's Table Item # MG101
• 1 pinch black pepper to taste

Instructions

1. Stir soup, water, rice, mushrooms, onion, and broccoli in a 2-3 qt. shallow baking dish. Top with pheasant. Sprinkle pheasant with Red Dog Rub and black pepper. Bake for 30-35 min. at 300 degrees or until pheasant is cooked (but still pink) through and the rice is tender.
   

• Course: Entrée
• Skill Level: Easy