Number of Servings: 6-8
3 strips bacon or salt pork cut into 1/2 inch pieces
3 lbs pheasant cut into 1 inch cubes
2 cups sliced celery
2 cups sliced scallions including tops
1 cup diced carrots
2/3 cup uncooked converted rice
1/3 cup uncooked wild rice
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon Cayenne pepper
Cook bacon pieces in Dutch oven over high bottom heat (on stove), remove cooked bacon and set aside.
Leave bacon fat in Dutch oven add pheasant and brown on all sides (on stove).
Remove browned pheasant and set aside.
Add celery, scallions, and carrots, saute 5 minutes over high bottom heat (on stove).
Stir in rice, broth and seasoning.
Return pheasant and bacon to Dutch oven, cover and bake for 30 to 45 minutes or until pheasant is tender and rice is cooked with 8 briquette under and 16-20 briquette on top.
Contributor: Dale Schielke, RRGC