A delightful and hearty dish featuring pheasant, wild rice, and a creamy sauce, perfect for a comforting dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Spray a 9x9-inch baking dish with nonstick spray and spread the uncooked wild rice evenly across the bottom.
Using nonstick spray prevents sticking and makes cleanup easier.
Layer the sliced carrots over the wild rice.
Arrange the carrots evenly for consistent cooking.
Cook the bacon in a large skillet until crispy. Remove, crumble, and sprinkle over the carrots.
Cooking the bacon until crispy enhances its flavor and texture.
In the same skillet, melt the butter and brown the pheasant breasts on both sides, about 5 minutes per side. Transfer to the baking dish.
Browning the pheasant adds depth of flavor to the dish.
Sauté the mushrooms and green onions in the skillet until tender, about 5 minutes.
Add a pinch of salt to help the vegetables release their moisture.
Mix the milk, sherry, mozzarella cheese, and artichoke hearts in a bowl. Pour this mixture over the pheasant in the baking dish.
Stir gently to avoid breaking the artichoke hearts.
Sprinkle the grated Parmesan cheese over the top.
Use freshly grated Parmesan for the best flavor.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly.
Removing the foil allows the top to brown slightly.
Let the dish rest for 5 minutes before serving. Enjoy your meal!
Resting allows the flavors to meld together.
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