Wild Rice Pheasant Cream Bake

Wild rice is treasured across the Upper Midwest, where it pairs naturally with local game birds. This cream bake folds seared pheasant and mushrooms into a rich sauce over nutty wild rice for cozy dinner comfort.

Serves 6 · 30 min prep · 55 min cook

Estimate for one serving

• 520 cal
• 36g protein
• 28g carbs
• 29g fat
• 3g fiber

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Ingredients

• 1.5 lb, cubed boneless pheasant breasts and thighs
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp unsalted butter
• 1 medium, diced yellow onion
• 2 ribs, diced celery
• 8 oz, sliced cremini mushrooms
• 3 cloves, minced garlic
• 1 tsp chopped fresh thyme
• 3 cups cooked wild rice blend
• 1.5 cups chicken or game stock
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 cup grated Gruyère
• 3/4 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil

Instructions

1. 1Season the cubed pheasant all over with salt and pepper. Melt butter in a large deep skillet or Dutch oven over medium-high heat until foaming.
2. 2Add the pheasant in a single layer and sear until lightly golden on most sides but not cooked through, 4 to 5 minutes total. Transfer the meat to a plate.
3. 3In the same pan, add onion and celery; cook until translucent and beginning to soften, about 5 minutes. Stir in the mushrooms and cook until they release liquid and turn golden, 6 to 8 minutes.
4. 4Add garlic and thyme; cook 30 seconds until fragrant. Pour in the stock and scrape up any browned bits from the bottom of the pan.
5. 5Stir in the heavy cream and sour cream until smooth. Bring to a gentle simmer and cook 3 to 4 minutes until the sauce thickens slightly and coats a spoon.
6. 6Fold the seared pheasant and cooked wild rice into the creamy mixture. Taste and adjust seasoning so the filling is savory and balanced.
7. 7Transfer everything to a greased 9×13-inch baking dish and spread into an even layer. Sprinkle Gruyère evenly over the top.
8. 8Toss panko with olive oil and parsley, then scatter the crumbs over the cheese for a crisp lid.
9. 9Bake in a preheated 350°F oven until the casserole is bubbling at the edges and the topping is deep golden, 25 to 30 minutes.
10. 10Rest 10 minutes so the creamy sauce sets enough to scoop cleanly, then serve family-style straight from the dish.