Upland Bird Wild Rice Casserole


1/2 lb. pork sausage

1/2 lb. mushrooms, sliced

3 ribs celery, chopped

1 large onion, chopped

1/2 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1 lb. quail, pheasant or other upland bird

1 cup wild rice, soaked overnight and drained

1 (10 3/4-oz.) can cream of mushroom soup

1 (15-oz.) can Chinese vegetables, drained

1 cup water

1/2 cup soy sauce

In large skillet, cook pork sausage, mushrooms, celery and onion over medium heat, stirring to break up meat, until cooked sausage is cooked through and vegetables are tender. With slotted spoon, transfer sausage and vegetables to slow cooker, reserving drippings. Combine flour, salt and pepper; dredge birds in seasoned flour. Brown birds in sausage drippings. Add birds and remaining ingredients to slow cooker with vegetables and sausage. Cover and cook on low for 3 to 4 hours, or until rice and meat is tender; add more water if necessary. This may also be baked in covered casserole at 350 degrees F.

Bruce Williams

Silver City, NM

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