Roast Pheasant With Wild Rice Stuffing Recipes

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PHEASANT WITH WILD RICE



Pheasant With Wild Rice image

This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!!

Provided by teresas

Categories     Pheasant

Time 2h20m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 (2 1/2 lb) pheasants, dressed
1/4 cup all-purpose flour
1/2 cup butter or 1/2 cup margarine
1 onion, chopped
1 stalk celery, chopped
1 cup chicken broth
1 cup whipping cream
3 whole allspice
2 tablespoons sherry wine
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked wild rice

Steps:

  • Cut pheasant into quarters.
  • Dredge pieces in flour.
  • Melt butter in oven-safe skillet over medium-high heat.
  • Add pheasant, and cook until browned on both sides, turning once.
  • Add onion and next 7 ingredients.
  • Put oven-safe skillet in oven.
  • Bake, covered, at 350°F for 1 1/2 hours or until tender.
  • Remove pheasant from skillet, and keep warm.
  • Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
  • Serve with pheasant and rice.

Nutrition Facts : Calories 2174.7, Fat 144.3, SaturatedFat 72.2, Cholesterol 688, Sodium 1659.3, Carbohydrate 58.9, Fiber 4.8, Sugar 5, Protein 143.2

PHEASANT AND WILD RICE



Pheasant and Wild Rice image

Everyone in my family hunts, so we have an abundance of game. This recipe also works well with wild turkey or grouse and even with chicken if you prefer. I love to make this dish on special occasions and for guests.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-2/3 cups water
3/4 cup chopped onion
2-1/2 teaspoons dried parsley flakes
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1-1/2 teaspoons paprika
1 teaspoon pepper
1 tablespoon all-purpose flour
6 bacon strips, cut up
1 large oven roasting bag
2 cups uncooked wild rice
1/2 pound sliced fresh mushrooms
1 large pheasant, halved or two small pheasants (about 4 pounds)

Steps:

  • In a large saucepan, combine first nine ingredients; bring to a boil., Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag., Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 180°. Let stand for 10 minutes before carving.

Nutrition Facts : Calories 615 calories, Fat 21g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 1068mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 63g protein.

STUFFED ROAST PHEASANT WITH SHERRY WILD RICE



Stuffed Roast Pheasant With Sherry Wild Rice image

Provided by Richard Flaste And Pierre Franey

Categories     dinner, roasts, main course

Time 2h15m

Yield Four servings

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 748 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED STUFFED PHEASANT WITH FRESH CORN SAUCE



Roasted Stuffed Pheasant with Fresh Corn Sauce image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 16

1 tablespoon unsalted butter
1 small white onion, finely diced
1 large stalk celery, finely diced
1/2 cup finely crushed plain salted crackers, such as wheat crackers
1 large egg
1 1/2 tablespoons chopped fresh sage
1/3 cup fresh corn kernels, roasted
6 tablespoons chicken stock
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 fresh pheasant (about 2 1/4 pounds)
2 to 3 strips country-style smoked bacon
6 cups fresh corn kernels (6 ears)
1/2 habanero chile, seeds removed
1 tablespoon freshly squeezed lime juice
2 teaspoons salt

Steps:

  • To prepare the stuffing: Melt the butter in a saute pan over low heat. Add the onion and celery and cook for 20 minutes, or until the onion is cooked through but not brown. Set aside. Put the crackers in a large bowl, add the egg, the cooked onion and celery, the sage, roasted corn, chicken stock, salt, and pepper and mix well. To stuff and roast the pheasant: Preheat the oven to 375 degrees. Season the pheasant cavity with some of the salt and pepper, then put the stuffing inside. Truss with skewers or tie with butcher's twine. Season the bird with the remaining salt and pepper. Lay the bacon over the breast. Place the pheasant on a metal roasting rack set inside a roasting pan and place on the middle rack of the oven. Roast for 25 minutes, basting the legs once or twice with the pan juices. After 25 minutes raise the temperature to 450 degrees and finish the bird for 10 minutes more, or until golden brown with an internal temperature of about 140 degrees near the thigh. To prepare the sauce: While the pheasant is roasting, puree the corn kernels in a food processor. You should have about 2 cups of pure. Place in a small saucepan with the habanero. Bring the juice to 200 degrees. Do not boil or the sauce will break. Add the lime juice and salt. To serve: Let the bird rest for 5 minutes before carving. Take the bacon off the breast and carve the bird, dividing the breast and thighs. Serve with the corn sauce and sauteed leeks.

ROAST PHEASANT WITH WILD RICE STUFFING



Roast Pheasant With Wild Rice Stuffing image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h

Yield Six servings

Number Of Ingredients 10

2 pheasants, 1 1/2 to 2 pounds each
1/4 pound raw wild rice
1 1/2 cups chicken broth
2 tablespoons unsalted butter
1 medium onion, finely chopped
1/4 pound mushrooms, chopped
1 stalk celery, minced
1 cup seedless grapes, unpeeled
1/4 to 1/2 cup dry Sherry
Salt and pepper to taste

Steps:

  • Wipe the pheasants with paper towels and leave them to air-dry overnight (or longer) in a cool place. Soak the rice overnight in water to cover. Drain.
  • Bring the chicken broth to a boil and slowly add the rice. Cover and simmer for one hour over low heat. Remove the rice from the pan and place it on paper towels to dry.
  • Melt the butter and saute the onions until they are soft. Add the mushrooms and celery and cook until the mushrooms begin to yield their juice.
  • Remove from the heat and add the grapes, Sherry and salt and pepper to taste. Mix in the wild rice. Stuff into the cavity of the birds and truss.
  • Place the birds on a spit and roast, turning occasionally, for 40 minutes or until they are tender.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 26 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 9 grams, Sodium 988 milligrams, Sugar 7 grams, TransFat 0 grams

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