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Roast Pheasant With Rice

Roast Pheasant With Rice recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 579
Dietary: Vegetarian
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
  • Pheasants (2.5 lbs. each)
  • Salt
  • Long-grain rice
  • Water
  • Salt
  • Butter
  • Finely chopped celery
  • Minced onion
  • Sliced mushrooms
  • Crushed sage
  • Crushed thyme
  • Crushed savory
  • Butter
  • Currant jelly
  • Juice of
  • Cayenne pepper
  • Water
  • Cloves
  • Port wine
  • Bacon
Directions
  1. 1
    Preheat oven to 350°F (177°C).
  2. 2
    Rinse pheasants and pat dry. Rub cavities and exteriors with salt.
  3. 3
    Brown the rice in a dry frying pan over medium heat, stirring frequently until lightly toasted.
  4. 4
    Transfer browned rice to a saucepan, add water and salt. Bring to a boil, then reduce heat, cover, and simmer until tender.
  5. 5
    While rice cooks, melt butter in a frying pan over medium heat.
  6. 6
    Add finely chopped celery, minced onion, and sliced mushrooms to the butter. Sauté until vegetables are slightly wilted and tender.
  7. 7
    Combine the cooked rice with the sautéed vegetables. Stir in crushed sage, thyme, and savory. Season with salt to taste.
  8. 8
    Lightly stuff the pheasant cavities with the rice mixture. Sew or skewer openings closed and truss the birds securely.
  9. 9
    In a small saucepan, combine butter, currant jelly, lemon juice, cayenne pepper, water, and whole cloves.
  10. 10
    Simmer the sauce mixture for a few minutes until thickened slightly. Strain to remove cloves and solids, then stir in port wine.
  11. 11
    Brush the pheasants with melted butter. Lay bacon strips across the breasts of each bird.
  12. 12
    Place pheasants in a roasting pan. Cover tightly with foil or a lid.
  13. 13
    Roast for about 2 hours, basting frequently with the currant sauce. Add meat drippings to the sauce if desired.
  14. 14
    Check for tenderness; if needed, continue roasting until meat pulls easily from the bone.
  15. 15
    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.

Read it online: https://www.chefs-mate.com/recipe/roast-pheasant-with-rice-2/