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Cooking With Chef Jon Benedict: Pheasant Casserole & Garlic Biscuits

Doc’s Famous Pheasant Casserole & Garlic Biscuits

Breast meat from 4-6 pheasant breasts, about 2 1/2 lbs, cut into large chunks

Season the breast meat with the following:
2 tsp black pepper
3 tsp salt
1 tsp onion powder
1 tsp garlic powder

Roll each seasoned piece of meat in a small amount of flour to coat lightly, and discard any left over flour.

In the Dutch oven heat 1 tbsp oil and brown the pheasant breast meat on all sides. 

Chop 1 onion, 2 carrots, and 2 stalks celery into medium pieces and add to Dutch oven and cook with meat for 5-10 minutes.

Add     1 cup uncooked brown rice
    1 cup water
    1 can cream of mushroom soup
    ½ cup milk

Mix together slightly and cover to bake over hot coal (or 350 degree oven) for 30-45 minutes.  Then reduce the amount of coals or oven temperature and let cook for 1 ½ hours.  Do not uncover.

Garlic Biscuits

6-8 garlic cloves
2 tbsp olive oil
1 package pre-made biscuits

Small chop the garlic and sauté the garlic in a Dutch oven with the oil.  Spread the garlic out evenly in the bottom of the pan and arrange biscuits over garlic.  Flip biscuits over so garlic is on top and bottom of biscuits.  Cover Dutch oven and bake for 12-15 minutes at 350 degrees.

Tags: cooking food hunting Iowa meat nature outdoors pheasants recipes wildlife winter


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