What you need.
Two tablespoons butter or margarine
One cup chopped onions
One cup chopped carrots
Three cloves fresh garlic-minced
Eight ounce fresh button mushrooms – chopped with stems
Quarter teaspoon white pepper
Quarter teaspoon black pepper – course
Salt to taste
One pheasant- deboned and cut into small pieces
One cup brown and wildeboned rice combination
Three cans chicken broth -(more if needed}
One cup flour
Two cups milk (you can use two percent reduced fat milk)
What you do.
In large pot or Dutch oven. Melt the butter. Now add the carrots, Onions, garlic and white and black peppers. Saute until vegetables begin to brown. Now add the broth, pheasant, mushrooms and rice. Bring to a boil, reduce heat to a simmer for sixty to ninety minutes or until wild rice is cooked. Now, take the flour and milk, combine well with a whisk, being sure you have no lumps. Add this to the pot and be sure to stir enough so it doesn’t stick to the pot. Keep on medium heat until well thickened. If too thick add a bit more chicken broth. should have the consistency of a light gravy. Goes well with home made bread.
