Roast Pheasant With Rice
Description
This elegant roast pheasant features a stuffing of wild rice, celery, onions, and mushrooms, seasoned with sage, thyme, and savory. The birds are trussed and slow-roasted to tender perfection, then basted with a rich, homemade sauce made from currant jelly, lemon juice, port wine, and cloves. The combination of earthy game meat and sweet-tart sauce creates a sophisticated flavor profile perfect for holiday dinners or special occasions. It is a hearty, comforting dish that highlights the natural richness of pheasant.Ingredients
Directions
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Preheat oven to 350°F (177°C).
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Rinse pheasants and pat dry. Rub cavities and exteriors with salt.
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Brown the rice in a dry frying pan over medium heat, stirring frequently until lightly toasted.
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Transfer browned rice to a saucepan, add water and salt. Bring to a boil, then reduce heat, cover, and simmer until tender.
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While rice cooks, melt butter in a frying pan over medium heat.
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Add finely chopped celery, minced onion, and sliced mushrooms to the butter. Sauté until vegetables are slightly wilted and tender.
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Combine the cooked rice with the sautéed vegetables. Stir in crushed sage, thyme, and savory. Season with salt to taste.
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Lightly stuff the pheasant cavities with the rice mixture. Sew or skewer openings closed and truss the birds securely.
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In a small saucepan, combine butter, currant jelly, lemon juice, cayenne pepper, water, and whole cloves.
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Simmer the sauce mixture for a few minutes until thickened slightly. Strain to remove cloves and solids, then stir in port wine.
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Brush the pheasants with melted butter. Lay bacon strips across the breasts of each bird.
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Place pheasants in a roasting pan. Cover tightly with foil or a lid.
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Roast for about 2 hours, basting frequently with the currant sauce. Add meat drippings to the sauce if desired.
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Check for tenderness; if needed, continue roasting until meat pulls easily from the bone.
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Let rest for 10 minutes before carving. Serve with remaining sauce.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 579kcal
- % Daily Value *
- Total Fat 32.3g50%
- Saturated Fat 18.1g91%
- Cholesterol 72.6mg25%
- Sodium 1500mg63%
- Total Carbohydrate 75.6g26%
- Dietary Fiber 21.6g87%
- Sugars 11.3g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
