Pheasant Casserole

If you’ve got a pheasant and don’t know what to do with it, this casserole is about as straightforward as it gets. Cooked, boned pheasant goes into a baking dish with brown rice, onions, celery, mushrooms, cream of mushroom soup, and the bird’s own broth. Everything bakes together low and slow until the rice absorbs all that savory liquid.

Using pheasant broth instead of water or chicken stock is what sets this apart. That gamey, rich flavor soaks into every grain of rice. If you cooked the pheasant by simmering or roasting, save every drop of liquid and skim the fat before using.

The soy sauce adds depth and saltiness without tasting distinctly Asian. It just rounds everything out and darkens the broth into something richer.

Pro Tips

• Use pre-cooked, boned pheasant. This is a great second-day recipe for leftover roasted or braised pheasant.
• Brown rice needs every bit of that two-hour bake time. Don’t rush it or swap in white rice without cutting the time significantly.
• Cover the casserole tightly. The rice needs steam to cook through evenly. If your dish doesn’t have a lid, seal it with foil.

Variations

• Swap the pheasant for wild duck or quail if that’s what you’ve got in the freezer.
• Add a splash of dry white wine to the broth for acidity and brightness.
• Stir in wild rice along with the brown rice for a nuttier texture and more visual appeal.