• Cooking Time: 25 minutes
• Servings: 12
• Preparation Time: 15 minutes
• Salad
• 1 1/2 c. uncooked wild rice
• 4 1/2 c. water
• 1 1/2 t. salt
• freshly ground black pepper
• 1 c. sliced mushrooms
• 1/2 c. sliced celery
• 1/4 c. coursely shredded red cabbage
• 1 c. mixed nuts
• 2 c. cooked and diced chicken, duck, pheasant or turkey
• Vinaigrette:
• 1 c. cranberry sauce (with chunks)
• 1/4 c. white vinegar
• 2 T. sugar
• 1/4 c. salad oil
• 1 T. Worchestershire sauce
• 1 t. salt
• 1 t. pepper
• 1 t. ground thyme
• 1 t. oregano, ground

1. Cook rice, water, salt & pepper until tender, but slightly chewy. Combine the vinaigrette ingrediants and then mix all ingrediant well. Refrigerate for 15 minutes before serving.

I received this recipe when we were getting pheasant from hunters in the fall.