How To Make Herb Roasted Pheasant with Wild Rice Stuffing
This roasted pheasant is covered in an herb-oil seasoning and stuffed with wild rice, apricots, and carrots to make a deliciously elegant meal.
Serves:
Ingredients
- 1lbwild rice
- 2qtchicken stock,or canned chicken broth
- ½onion
- 2carrots
- 2tbspgarlic
- ½cupapricot,dried
- 10pheasant breast
- 1tbspsalt and pepper mix
- ½cupolive oil,with chopped rosemary, thyme and sage
Instructions
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Boil the rice with the chicken stock; cook until soft and most of the liquid is gone.
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Add the onion, carrot, garlic, and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.
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In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.
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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.
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Preheat oven to 400 degrees F.
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Make 10 small football-shaped patties of the rice mix and stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, and season with salt and pepper.
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Place the pheasant on a heavy-gauge roasting pan in a preheated oven for approximately 8 to 10 minutes.
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Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.
Nutrition
- Calories: 566.78kcal
- Fat: 19.18g
- Saturated Fat: 4.06g
- Monounsaturated Fat: 10.85g
- Polyunsaturated Fat: 2.81g
- Carbohydrates: 44.37g
- Fiber: 3.63g
- Sugar: 5.75g
- Protein: 53.18g
- Cholesterol: 103.78mg
- Sodium: 1036.58mg
- Calcium: 33.50mg
- Potassium: 888.74mg
- Iron: 2.87mg
- Vitamin A: 186.23µg
- Vitamin C: 13.01mg
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