Thanksgiving is celebrated on November 26th this year so it is the perfect time to download our cookbook at www.pheasantfordinner.com. You can purchase your pheasant either raw or fully cooked but either way your guests will be impressed by the unbelievable taste of this game bird. Why not WOW your guests with this recipe from our cookbook!
Herb Roasted Pheasant with Wild Rice Stuffing
By Chef Shannon Shaffer, Design Cuisine, Arlington, VA
2 quarts chicken stock or canned chicken broth
1 pound wild rice, long grain
½ onion, diced
2 carrots, diced
2 tablespoons garlic, roasted
½ cup dried apricot, small and
10 MacFarlane pheasant breasts, boneless, remove tenders and reserve for stuffing
½ cup olive oil with chopped rosemary, thyme, and sage
1 tablespoon salt and pepper mix
In a sauce pan, bring chicken stock to boil and add rice, cook until soft and until most of the liquid is gone. Add the onion, carrot, garlic, and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate the rice mixture until cold. In a food processor, puree pheasant tenders to a paste consistency to use as a binder for the rice mix. When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to the refrigerator until ready to stuff. Preheat oven to 400 degrees F. 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. Place the pheasants on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove pheasants from oven and cover with a lid or foil and allow them to sit for 10 minutes before serving over sautéed spinach. Yield: 10 servings
All of us at MacFarlane Pheasants, Inc. wish you and your guests a Thanksgiving to remember!