Stuffed Roast Pheasant With Sherry Wild Rice Recipe

Name: Stuffed Roast Pheasant With Sherry Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup wild rice; 2 1/4 cups water; Salt and freshly ground pepper to taste; 1 bay leaf; 3 tablespoons butter; 1/4 cup finely chopped onions; 1/4 cup finely diced celery; 2 tablespoons Sherry; 1 pheasant with giblets (about 2 1/2 pounds); 1 tablespoon vegetable oil; 1 whole onion, peeled and halved; 1/4 cup fresh or canned chicken broth

Servings: persons

1/4 cup wild rice
2 1/4 cups water
Salt and freshly ground pepper to taste
1 bay leaf
3 tablespoons butter
1/4 cup finely chopped onions
1/4 cup finely diced celery
2 tablespoons Sherry
1 pheasant with giblets (about 2 1/2 pounds)
1 tablespoon vegetable oil
1 whole onion, peeled and halved
1/4 cup fresh or canned chicken broth

1
Preheat the oven to 425 degrees.
2
Place the rice, 2 cups of the water, salt to taste and the bay leaf in a small saucepan with a tight-fitting lid.
3
Bring to a boil and stir and simmer for 45 minutes, or until done.
4
Remove the bay leaf and drain.
5
Set aside.
6
Melt 2 tablespoons of the butter in a saucepan, add the chopped onions and celery.
7
Cook, stirring, over low heat until the vegetables are wilted, about 5 minutes.
8
Add the Sherry, the drained rice and salt and pepper to taste.
9
Blend well and let cool.
10
Spoon the rice mixture into the pheasant cavity and truss.
11
Place the pheasant in a shallow roasting pan, season with salt and pepper to taste.
12
Rub with the oil.
13
Lay the pheasant on one side and scatter the neck, the gizzard and onion halves around it.
14
Place the roasting pan in the bottom rack and bake the pheasant for 20 minutes, basting occasionally.
15
Turn the pheasant on its other side and bake for 20 minutes more, basting occasionally.
16
Reduce the heat to 400 degrees and remove the fat from the roasting pan.
17
Place the pheasant on its back.
18
Add the remaining tablespoon of butter, the chicken broth and the remaining quarter cup of water and roast, basting occasionally, for 20 minutes more, or until browned all over.
19
Place the roasting pan on top of the stove; untruss the pheasant, remove from the pan and set aside for carving.
20
Bring the gravy in the pan to a boil for 30 seconds, stirring and scraping to deglaze.
21
Carve the pheasant; serve with hot gravy and the stuffing.

193

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 1/4 cup wild rice, 2 1/4 cups water, Salt and freshly ground pepper to taste, 1 bay leaf, and more.

Yes, Stuffed Roast Pheasant With Sherry Wild Rice 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!

Stuffed Roast Pheasant With Sherry Wild Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions