| Roast Pheasant with Wild Rice Stuffing |
| Prep Time: | 40 min | Cooking Time: | 1.5 - 2 hrs |
| Servings: | 4 servings |
| Comments: |
| This meal will tempt you while it roasts and fills your house with the warm, nutty scents of wild rice and pheasant. |
| 1 - 2.5 lb whole MacFarlane Pheasant |
| 1cup Long grain wild rice (makes 3 cups) |
| 3 cups day old bread, cut into small cubes |
| 1cup Onions, sliced paper thin |
| 1 1/2cup Chicken stock (broth) or 1 boullion cube dissolved in 1 1/2 cups water |
| 1 cup celery, diced and 2 tsp finely chopped parsley |
| 1tsp. sage (or to taste) |
| NOTE: Stuffing mix is sufficient for 2 pheasants |
| Wash wild rice until the rinse water comes off clear. |
| Drop the wild rice into 4 cups of boiling water. Cover and simmer for 20 minutes. Do not stir. |
| Saute the onions and celery in 1/4 cup butter until translucent; add parsely and cook only until hot. |
Combine wild rice, bread, sauted vegetables, sage and chicken stock. Lightly salt the inside of the bird, and fill the cavity of the bird (if desired). Tie with kitchen cord around legs and tail tightly. Brush bird with melted butter and dust with flour. Bake in 325 degree oven for approximately 2 hours. Any remaining dressing can be placed in a covered baking dish and cooked in the oven alongside the bird. |
