Roast Pheasant With Rice
Description
This elegant roast pheasant features a savory stuffing of long-grain rice, celery, mushrooms, and fresh herbs, nestled inside tender game bird. The dish is finished with a sophisticated sauce made from currant jelly, lemon juice, and port wine, balancing the rich, earthy flavor of the meat. Perfect for holiday dinners or special weekend gatherings, this recipe transforms a classic game bird into a comforting yet impressive main course. The combination of sweet, tart, and savory notes creates a harmonious flavor profile that pairs beautifully with the aromatic stuffing.Directions
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Preheat the oven to 350°F (175°C).
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Rinse the pheasants and pat them dry with paper towels. Rub the inside of each cavity with half of the salt.
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In a dry frying pan, toast the long-grain rice over medium heat until lightly browned. Transfer the rice to a saucepan, add the water and the remaining salt, and bring to a boil. Reduce heat, cover, and simmer until the water is absorbed and rice is tender.
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While the rice cooks, melt the butter in a frying pan over medium heat. Add the chopped celery, minced onion, and sliced mushrooms. Sauté until the vegetables are slightly wilted and tender.
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Stir the sautéed vegetables into the cooked rice. Add the crushed sage, thyme, and savory. Mix well to combine.
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Lightly stuff the cavities of the pheasants with the rice mixture. Sew or truss the birds to hold the stuffing in place.
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In a small saucepan, combine the butter, currant jelly, lemon juice, cayenne pepper, water, and whole cloves. Simmer for a few minutes until the jelly dissolves. Strain the sauce into a bowl and stir in the port wine. Reserve for basting.
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Brush the pheasants with melted butter. Lay strips of bacon across the breasts of each bird to prevent drying out.
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Place the pheasants in a covered roasting pan. Roast in the preheated oven for about 2 hours, or until the meat is tender. Baste frequently with the currant jelly sauce.
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If desired, add the meat drippings from the pan to the remaining sauce for extra richness before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 579kcal
- % Daily Value *
- Total Fat 32.3g50%
- Saturated Fat 18.1g91%
- Cholesterol 72.6mg25%
- Sodium 1975mg83%
- 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.
pheasant, roast, rice, stuffing, currant jelly, sage, thyme, mushrooms, celery, port wine, game bird, holiday, dinner, elegant, sauce, lemon, butter, comfort food
