Pheasant and Wild Rice Recipe

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Pheasant and Wild Rice
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  1. In a large saucepan, combine first nine ingredients; bring to a boil.
  2. Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13-in. x 9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag.
  3. Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a meat thermometer reads 180°. Let stand for 10 minutes before carving. Yield: 6-8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 799.02 Kcal (3345 kJ)
Calories from fat 225.42 Kcal
% Daily Value*
Total Fat 25.05g 39%
Cholesterol 221.66mg 74%
Sodium 1195.01mg 50%
Potassium 1126.58mg 24%
Total Carbs 58.06g 19%
Sugars 1.67g 7%
Dietary Fiber 2.06g 8%
Protein 84.02g 168%
Vitamin C 20.6mg 34%
Iron 6.4mg 36%
Calcium 76mg 8%
Amount Per 100 g
Calories 137.85 Kcal (577 kJ)
Calories from fat 38.89 Kcal
% Daily Value*
Total Fat 4.32g 39%
Cholesterol 38.24mg 74%
Sodium 206.16mg 50%
Potassium 194.36mg 24%
Total Carbs 10.02g 19%
Sugars 0.29g 7%
Dietary Fiber 0.36g 8%
Protein 14.5g 168%
Vitamin C 3.6mg 34%
Iron 1.1mg 36%
Calcium 13.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.7
  • 20

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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