Herb Roasted Pheasant With Wild Rice Stuffing

Name: Herb Roasted Pheasant With Wild Rice Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Pheasant breast, boneless, remove; tenders and reserve for stuffing, cut; small pocket in side of breast for; stuffing; 1/2 cup Olive oil with chopped; rosemary, thyme and sage; 1 lb. Wild rice, long grain; 2 quarts chicken stock or canned; chicken broth; 2 Carrots, diced; 1/2 Onion, diced; 1/2 cup dried apricot, small diced; 1 Tablespoon salt and pepper mix; 2 Tablespoons garlic, roasted

Servings: persons

10 Pheasant breast, boneless, remove
tenders and reserve for stuffing, cut
small pocket in side of breast for
stuffing
1/2 cup Olive oil with chopped
rosemary, thyme and sage
1 lb. Wild rice, long grain
2 quarts chicken stock or canned
chicken broth
2 Carrots, diced
1/2 Onion, diced
1/2 cup dried apricot, small diced
1 Tablespoon salt and pepper mix
2 Tablespoons garlic, roasted

1
1. Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.
2
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
3. In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.
4
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
5. Preheat oven to 400 degrees F.
6
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
7. Place the pheasants on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes.
8
8. Remove from oven and cover with lid or foil and allow to rest for 10 minutes before serving over sauteed spinach.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 Pheasant breast, boneless, remove, tenders and reserve for stuffing, cut, small pocket in side of breast for, stuffing, and more.

Yes, Herb Roasted Pheasant With Wild Rice Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!