Wild game recipe: Pheasant or grouse hotdish with rice

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grouse or pheasant breasts, sliced

1 can cream of chicken soup

1 can sliced water chestnuts

1 ½ c. water

1 ¼ c. uncooked regular white rice

½ tsp. onion salt

½ tsp. black pepper

2/3 c. shredded cheddar cheese

2 or 3 slices thick cut bacon, cut into small pieces

1/3 c. French’s French fried onions, crumbled - optional

Stir the soup, water, rice, water chestnuts, onion salt, pepper, cheese and bacon together and pour into a 9 x 13 inch greased casserole. Place the sliced grouse or pheasant breasts on top of the mixture. Cover with aluminum foil. Bake at 375 degrees for 50 minutes. For a crunchy top – uncover and scatter the fried onions on top, bake for an additional 5 minutes. Let stand for 10 minutes before serving.

Harry Dorvinen

Duluth/Sarasota, Fla.

Tags: outdoors, food