Roast Pheasant With Wild Rice Stuffing
- Total Time
- 2 hours, plus overnight prep
- Rating
- Comments
- Read comments
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Ingredients
- 2pheasants, 1½ to 2 pounds each
- ÂĽpound raw wild rice
- 1½cups chicken broth
- 2tablespoons unsalted butter
- 1medium onion, finely chopped
- ÂĽpound mushrooms, chopped
- 1stalk celery, minced
- 1cup seedless grapes, unpeeled
- ¼ to ½cup dry Sherry
- Salt and pepper to taste
Nutritional analysis per serving (6 servings)
578 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 57 grams protein; 988 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Place the birds on a spit and roast, turning occasionally, for 40 minutes or until they are tender.
- Before they are cooked, pheasants can be larded under the skin to keep them moist while they roast on a spit. Because the birds are lean and tend to be tough, they are best left to air-dry in a cool place for a couple of days before being cooked. This way, they will develop more flavor and become more tender. The skin gets brown and taut like shoe leather but becomes crisp when cooked.
- To cook pheasants in the oven, cover them loosely with foil and roast them at 425 degrees for 25 minutes. Turn down the heat to 375 degrees, remove the foil and continue roasting them for 20 minutes.
Private Notes
Comments
I used raisins because my grapes went bad, some frozen mixed mushrooms, and since I'm just cooking for me I used 1 pheasant and I didn't start the day before. And maybe it would have been even better, but I thought it was delicious!!! Also, my oven had turned off when I went to put dinner in the oven, so I gave it all the heat, cooked until brown and crispy. It was done and I was happy. Had poured left over butter and sherry from saute ed veggies over it before i put it in the oven.
I had a wild pheasant for this; was hampered by the fact that the bird had been skinned. I roasted it whole, with the stuffing, using bacon as a substitute for the skin. To be fair, I did not spit roast it, but just plain roasted in the oven, covered for part of the time. I think it might have been OK had the time been cut in half.
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