A superb way to serve pheasant breasts with a delicious wild rice.
- 2 qt Chicken Stock or Canned Chicken Broth
- 1 lb Wild Rice Long grain
- 1/2 Onion Diced
- 2 Carrots Diced
- 2 Tbsp Garlic Roasted
- 1/2 Cup Dried Apricot Small and diced
- 10 Boneless MacFarlane Pheasant Breasts Remove tenders and reserve for stuffing, cut a small pocket on side for stuffing
- 1/2 Cup Olive Oil with Chopped Rosemary, Thyme, and Sage
- 1 Tbsp Salt and Pepper Mix
- In a saucepan, bring chicken stock to a 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 rice mixture until cold.
- In a food processor, puree pheasant tenders to a paste consistency to use as a binder for 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 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 lid or foil and allow to sit for 10 minutes before serving over sautéed spinach.
By Chef Shannon Shaffer, Design Cuisine, Arlington, VA Recipes from the 2009 Inaugural Luncheon courtesy of Design Cuisine.
MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.