Bob Peters
Well-known member
Here in concise form is the recipe. BB, I will edit/update this when you reply with missed details
Ingredients
-breast/thigh meat of 3-4 roosters
-olive oil
-salt/pepper
-2 large yellow onions
-celery
-1 to 3 large carrots
-2 cloves garlic (or a little more)
-Herbs de Provence
-4 to 6 ozs. dry sherry wine
-a "few" small cans of mushrooms or fresh if you prefer
-2 cans cream of mushroom soup
-1 pound wild rice(before cooking, essentially an entire envelope)
-24 oz. sour cream
-smoked paprika
Instructions
-cube meat, brown in olive oil, salt and pepper it, then set aside
-dice onions, celery, use veggie peeler to create carrot ribbons
-sauté veggies in olive oil, add smashed/diced garlic cloves
-add herbs de provence and pepper, a healthy amount
-add dry sherry
-add mushrooms
-saute for 10 to 15 minutes
-in a dutch oven return pheasant meat, add two cans cream of mushroom soup
-bake at 275 for 90-120 minutes
-make 1 lb. wild rice, drain, set aside
-when soup is done, add rice and stir
-add sour cream
-sprinkle with generous amount of smoked paprika
My notes:
This creates a very large dish, it will feed a lot of people. The recipe could easily be tweaked to lessen amount of birds, veggies etc. to be suitable for less people.
I added the dry sherry in the pan with the sautéing veggies. I'm not sure if it goes there or straight into the dutch oven? Either way I had a crush on a beautiful girl named Sherry and it brought back good memories of drinking beers and dancing with her, just like the song "Sherry" by the four seasons.
I did not add water with the campbells cream of mushroom soup. My dutch oven came out more like a hot-dish than a soup. I'd imagine if you added the two cans of water, or maybe even better chicken stock, then it'd have consistency more like a soup. So you can go whichever way you want.
1 pound of wild rice before cooking seemed like a lot, so I did about 3/4's of a pound and it worked out good. Again this is something you can adjust based on how many people you want to feed, how big your pot is, etc.
Pheasant/Wild Rice is very common with tons of recipes online, but I do appreciate BB sharing his, it's nice to go with instructions from someone who has made a dish many times and has it down.
About Herbs de Provence: it's an amalgam of some of the most common spices. The big ones to me are rosemary and thyme. But it also has basil, parsley, etc. I suppose if you really get into cooking or were making this dish for the queen of England you could get fresh rosemary and thyme and kick it up a notch. But I will say the herbs de Provence are a must and really add great fragrance and taste to the dish.
Benelli Banger, if I missed anything, add to the comments and I'll update. Also, how much celery do you use, one whole package?
Ingredients
-breast/thigh meat of 3-4 roosters
-olive oil
-salt/pepper
-2 large yellow onions
-celery
-1 to 3 large carrots
-2 cloves garlic (or a little more)
-Herbs de Provence
-4 to 6 ozs. dry sherry wine
-a "few" small cans of mushrooms or fresh if you prefer
-2 cans cream of mushroom soup
-1 pound wild rice(before cooking, essentially an entire envelope)
-24 oz. sour cream
-smoked paprika
Instructions
-cube meat, brown in olive oil, salt and pepper it, then set aside
-dice onions, celery, use veggie peeler to create carrot ribbons
-sauté veggies in olive oil, add smashed/diced garlic cloves
-add herbs de provence and pepper, a healthy amount
-add dry sherry
-add mushrooms
-saute for 10 to 15 minutes
-in a dutch oven return pheasant meat, add two cans cream of mushroom soup
-bake at 275 for 90-120 minutes
-make 1 lb. wild rice, drain, set aside
-when soup is done, add rice and stir
-add sour cream
-sprinkle with generous amount of smoked paprika
My notes:
This creates a very large dish, it will feed a lot of people. The recipe could easily be tweaked to lessen amount of birds, veggies etc. to be suitable for less people.
I added the dry sherry in the pan with the sautéing veggies. I'm not sure if it goes there or straight into the dutch oven? Either way I had a crush on a beautiful girl named Sherry and it brought back good memories of drinking beers and dancing with her, just like the song "Sherry" by the four seasons.
I did not add water with the campbells cream of mushroom soup. My dutch oven came out more like a hot-dish than a soup. I'd imagine if you added the two cans of water, or maybe even better chicken stock, then it'd have consistency more like a soup. So you can go whichever way you want.
1 pound of wild rice before cooking seemed like a lot, so I did about 3/4's of a pound and it worked out good. Again this is something you can adjust based on how many people you want to feed, how big your pot is, etc.
Pheasant/Wild Rice is very common with tons of recipes online, but I do appreciate BB sharing his, it's nice to go with instructions from someone who has made a dish many times and has it down.
About Herbs de Provence: it's an amalgam of some of the most common spices. The big ones to me are rosemary and thyme. But it also has basil, parsley, etc. I suppose if you really get into cooking or were making this dish for the queen of England you could get fresh rosemary and thyme and kick it up a notch. But I will say the herbs de Provence are a must and really add great fragrance and taste to the dish.
Benelli Banger, if I missed anything, add to the comments and I'll update. Also, how much celery do you use, one whole package?
