A Christmas Delight: Roasted Pheasant with Wine and Rice with Giblets and Apricot

The easy pheasant and rice recipe in this blog were provided by a customer whose guests were trying pheasant for the first time. Her guests loved the smells of the pheasant roasting and the meal that followed. She shared her recipe and a picture with us. 

Dressed pheasants can be purchased at and prepared at home to delight and surprise your guests during the holidays. Two 3 pound pheasants will feed 6-8 people. Add rice and your favorite salads and vegetables and you won’t be disappointed! 

Roasted Pheasant 

2 large dressed pheasants
6 tablespoons extra virgin olive oil
3 tablespoons yellow mustard
6 cloves crushed garlic
2 teaspoons rosemary
2 cups cooking wine (or any dry white wine) 

Rinse your pheasants, remove the giblets (save) and place the pheasants in a large baking dish. In a large bowl mix the mustard, garlic, rosemary, wine and olive oil. Spoon the mixture inside the pheasant and over the top and sides. Save about ½ of the mixture to baste the pheasants with about halfway through baking. Cover your baking dish tightly with tin foil and place in the oven at 350 degrees for about one hour. As with any bird, you can test for doneness by wiggling the drumstick for tenderness. Remove the foil and bake another 15 minutes to brown. Watch carefully during browning! 

Brown Rice
3 cups water
3 cups rice
3 cloves crushed garlic
½ cup diced carrots
1 medium diced onion
Giblets from 2 pheasants pureed
1 can apricots (lightly drained) 

Place rice, water, garlic, carrots, and onion in covered sauce pan. Cook rice according to directions but remove from heat a little early so rice is moist yet. Puree apricots and giblets together. Mix giblets and apricots into the rice mixture. 

Place in a baking dish and bake covered at 350 for 30-40 minutes. Place pheasant and rice on a serving platter and enjoy!