Creamy Pheasant and Wild Rice Casserole

Wild rice has long been treasured across the northern Midwest, where pheasant season still marks the cooler months. This creamy casserole folds tender roast pheasant and earthy mushrooms into a thyme-scented sauce baked until golden and bubbling.

Serves 6 · 25 min prep · 75 min cook

Estimate for one serving

• 510 cal
• 36g protein
• 38g carbs
• 24g fat
• 3g fiber

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Ingredients

• 3 cups shredded cooked roast pheasant meat
• 1.5 cups uncooked wild rice blend
• 3.5 cups, divided chicken or pheasant stock
• 3 tablespoons unsalted butter
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 8 oz, sliced cremini mushrooms
• 3 minced garlic cloves
• 3 tablespoons all-purpose flour
• 1.5 cups whole milk
• 1/2 cup heavy cream
• 1 teaspoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1.5 cups shredded Gruyère or sharp white cheddar
• 3/4 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking dish. Rinse the wild rice blend, then simmer it in stock according to package directions until tender and most liquid is absorbed, about 40 to 45 minutes. Fluff and set aside.
2. 2Meanwhile melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook 5 minutes until softened. Stir in the sliced mushrooms and cook 6 to 8 minutes until browned and their moisture has evaporated.
3. 3Add the minced garlic and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir 2 minutes to cook out the raw taste.
4. 4Gradually whisk in the remaining stock, the milk, and the cream. Bring to a gentle simmer and cook 4 to 5 minutes until the sauce thickens to a gravy-like consistency. Season with thyme, salt, and pepper.
5. 5Fold the shredded roast pheasant, cooked wild rice, and shredded cheese into the creamy sauce until everything is evenly coated and heated through.
6. 6Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining cheese and the panko breadcrumbs evenly over the surface.
7. 7Bake uncovered 25 to 30 minutes until the casserole is bubbling at the edges and the topping is golden brown. For extra color, broil 1 to 2 minutes at the end, watching closely.
8. 8Rest the casserole 8 to 10 minutes so it firms slightly. Garnish with chopped parsley and scoop into bowls for a hearty, shareable meal.