Herb Roasted Pheasant With Wild Rice Stuffing Food

PHEASANT WITH WILD RICE

Steps:

• Cut pheasant into quarters.
• Dredge pieces in flour.
• Melt butter in oven-safe skillet over medium-high heat.
• Add pheasant, and cook until browned on both sides, turning once.
• Add onion and next 7 ingredients.
• Put oven-safe skillet in oven.
• Bake, covered, at 350°F for 1 1/2 hours or until tender.
• Remove pheasant from skillet, and keep warm.
• Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
• Serve with pheasant and rice.

ROASTED PHEASANT WITH WILD RICE AND MUSHROOM STUFFING

Steps:

• Preheat the oven to 400°F.
• Heat butter in a heavy skillet over medium heat.
• Add onions, celery, shallots and garlic, and cook, stirring, until soft, about 10 minutes.
• Add mushrooms and cook for another 10 minutes, or until the mushrooms wilt.
• Add wine or broth and scrape the bottom of the pan with a wooden spoon to release any browned bits.
• Cook until most of the wine or broth is evaporated.
• Transfer contents of skillet to a bowl.
• Add apricots, wild rice, parsley, sage, thyme and salt and pepper.
• Stir to combine; set aside.
• Season pheasant inside and out with salt and pepper.
• Stuff cavity loosely with rice mixture, then arrange on a rack in a roasting pan.
• Roast for 10 minutes; reduce oven temperature to 350°F and roast for about 25 minutes more per pound, or until the juices in the thigh run clear when it is pierced with a knife. Set pheasant aside to let rest for 15 minutes, then carve and serve.

HERB ROASTED PHEASANT WITH WILD RICE STUFFING

Steps:

• 1. Boil the rice with the chicken stock, cook until soft and most of the liquid is gone. 2. Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold. 3. In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix. 4. When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff. 5. Preheat oven to 400 degrees F. 6. Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. 7. Place the pheasants on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. 8. Remove from oven and cover with lid or foil and allow to rest for 10 minutes before serving over sauteed spinach.

ROAST PHEASANT WITH WILD RICE STUFFING

Steps:

• Wipe the pheasants with paper towels and leave them to air-dry overnight (or longer) in a cool place. Soak the rice overnight in water to cover. Drain.
• Bring the chicken broth to a boil and slowly add the rice. Cover and simmer for one hour over low heat. Remove the rice from the pan and place it on paper towels to dry.
• Melt the butter and saute the onions until they are soft. Add the mushrooms and celery and cook until the mushrooms begin to yield their juice.
• Remove from the heat and add the grapes, Sherry and salt and pepper to taste. Mix in the wild rice. Stuff into the cavity of the birds and truss.
• Place the birds on a spit and roast, turning occasionally, for 40 minutes or until they are tender.