Pheasant With Wild Rice

• 3 tablespoons Land O Lakes Butter
• 2 teaspoons finely chopped fresh garlic
• 2 (1 1/2- to 2-pound) pheasants, split in half
• 1 pound thick sliced bacon
• 1 cup red wine or apple juice
• 3 cups cooked wild rice
• 4 medium (2 cups) carrots, sliced 1-inch
• 1 cup frozen pearl onions

1. Heat oven to 350F.
2. Melt butter in 10-inch skillet until sizzling; stir in garlic.
3. Place pheasants, skin-side down, into skillet.
4. Cook over medium heat, turning occasionally, 8-10 minutes or until lightly browned.
5. Remove pheasants; set aside.
6. Place 8 strips bacon into same skillet; cook, turning once, until lightly browned.
7. Remove from skillet; set aside.
8. Cut remaining bacon into 1-inch pieces.
9. Place into same skillet; cook 8-10 minutes or until crisp.
10. Remove from pan.
11. Pour off bacon drippings.
12. Add wine to skillet; cook, scraping pan occasionally, 2-3 minutes.
13. Combine cooked bacon pieces, rice, carrots and onions in ungreased 13x9-inch baking pan; mix well.
14. Place pheasants, skin-side up, on top of rice mixture.
15. Place 4 strips bacon on each pheasant half; pour wine mixture over pheasants and rice mixture.
16. Cover with aluminum foil; bake 1-1 1/4 hours.
17. Uncover; continue baking 25-35 minutes or until pheasants are fork tender and bacon is browned.

butter, fresh garlic, pheasants, bacon, red wine, rice, carrots, frozen pearl onions

Taken from www.landolakes.com/recipe/1972/pheasant-with-wild-rice (may not work)