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Upland Bird Recipes
Pheasant Jambalaya
Number Served: 4-6


1/3 pound bacon cut into 1/2 inch pieces
6 cups pheasant cut into 1 inch cubes
1 ½ cups venison kielbasa, sliced in 1/8 inch pieces
2 cups diced celery
1 cup diced scallions
1 cup diced onion
1 cup diced carrots
1/4 cup diced red pepper
1/4 cup diced orange pepper
2/3 cup uncooked converted rice
1/3 cup uncooked wild rice
2 cups chicken broth
1/2 teaspoon granulated garlic
1/4 teaspoon black pepper
1/4 teaspoon Cayenne pepper


Fry bacon pieces in 12 Dutch oven on stove, remove cooked bacon and set aside.
Leave bacon fat in Dutch oven add pheasant and brown on all sides.  
Remove browned pheasant and set aside.
Fry venison kielbasa pieces lightly until browned, remove and set aside.  
Add celery, scallions, onion, peppers, and carrots - sauté until onion is clear.  
Stir in rice, broth and seasonings.  
Return pheasant, kielbasa, and bacon to Dutch oven, cover and bake (at about 350 degrees) for 45 to 60 minutes or until pheasant is tender and rice is cooked with 8 briquette under and 16-20 briquette on top.

Notes & Variations:

Contributor: Dale Schielke, RRGC