Ingredients:

• 2 C. cooked wild rice (2/3 C. dry)
• 1 C. carrot, julienned 1” strips cooked
• 5 slices bacon
• 1-2 Tbsp. oil, or 1-2 Tbsp. butter
• 2 skinless boneless pheasant breast halves, cut in 2×2” pieces
• salt & pepper
• 5 med. mushrooms, sliced
• 5 green onions, sliced
• 1 can cream of chicken soup
• 1⁄4 C. cream, or 1⁄4 C. milk
• 1⁄4 C. sherry wine, or 1⁄4 C. dry white wine
• 1 C. shredded mozzarella cheese (4 oz.)
• 1 (14 oz.) can artichoke hearts, drained, quartered
• 1⁄4 C. grated parmesan cheese

Directions:
Put rice in 9x9x2” baking dish sprayed with nonstick vegetable spray. Layer carrots over rice. In large skillet, cook bacon until crisp; drain & crumble over carrots. Pour off grease from skillet; add a Tbsp. or two of oil. Saute pheasant until well browned on both sides (about 10 min.). Transfer to baking dish. In same skillet, saute mushrooms and green onions until tender, adding additional oil if needed. Add soup, cream & sherry; mix well. Add mozzarella and gently stir in artichokes. Spread over pheasant layer. Sprinkle with Parmesan. Cover dish with foil sprayed with nonstick vegetable spray. Bake at 350° for 30 min. Remove foil; bake 15 more min. until bubbly throughout.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.