Smoked Pheasant and Wild Rice

Serves: 6
Total Calories: 302
Prep time:
Cook time:
Total time:


12-inch square piece of aluminum foil
1/2 cup brown rice
2 tablespoons brown sugar
4 to 6 whole cloves
2 Black tea bags, opened
1 wild pheasant
1 cup onion, diced
1 cup celery, diced
1/2 cup mixed nuts and seeds
1/4 cup pine nuts
1 cup mixed dried fruit
1 1/2 cups wild rice
3 1/2 cups water
2 tablespoons chicken bouillon
2 tablespoons poultry seasoning
pepper to rub on pheasant


Form a small pan from the foil and mix the above ingredients in a small bowl. Pour mix into foil pan. Place filled, foil pan into bottom of a 12”, deep Dutch oven, then place a round cake rack over pan in the pot.

Rub pheasant with your favorite pepper mix or plain black pepper. Smoke pheasant in Dutch oven over very high heat for 10 minutes. Be sure heat source is directly under foil pan in Dutch oven, to burn the mix in the pan. Remove foil pan and bird, set aside.

Add remaining ingredients to Dutch oven, stir. Place bird back into Dutch oven on cake rack. Cover. Place 12 coals under, and 18 coals on top of Dutch oven. Bake 90 minutes, rotating oven ¼ turn clockwise and lid ¼ turn counterclockwise every 10-15 minutes until done.

Nutritional Facts:

Serves: 6
Total Calories: 302
Calories from Fat: 72

This Smoked Pheasant and Wild Rice recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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