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Cream of Pheasant and Wild Rice

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My version.....



First I take this



Slow roasted onion stuffed pheasant wrapped in foil at 300 for three hours until it is fall off the bone, diced onions/diced mushrooms/diced celery/sliced carrots sautéed until soft, bacon cooked crispy and crumbled, butter, chicken broth, cream, garlic, basil and pepper..cooked wild rice separate then blended into pot slowly simmered for forty minutes.





Served with a good rye bread



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Now that looks delicious! Might just try it with a whole PH I have in the freezer that was destined for the Green Egg.

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