Name: Herb Roasted Pheasant with Wild Rice Stuffing
Yield: 1
Ingredients: 1 lb. wild rice -; 2 qt. chicken stock or canned chicken broth -; 1/2 onion -; 2 carrots -; 2 tbsp. garlic -; 1/2 c. Dried apricot -; 10 pheasant breast -; 1 tbsp. salt and pepper mix -; 1/2 c. olive oil with chopped rosemary, thyme and sage -

Ingredients for - Herb Roasted Pheasant with Wild Rice Stuffing

1. 1 lb. wild rice

2. 2 qt. chicken stock or canned chicken broth

3. 1/2 onion

4. 2 carrots

5. 2 tbsp. garlic

6. 1/2 c. Dried apricot

7. 10 pheasant breast

8. 1 tbsp. salt and pepper mix

9. 1/2 c. olive oil with chopped rosemary, thyme and sage

How to cook deliciously - Herb Roasted Pheasant with Wild Rice Stuffing

1 . Stage

Boil the rice with the chicken stock; cook until soft and most of the liquid is gone.

2 . Stage

Add the onion, carrot, garlic, and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.

3 . Stage

In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.

4 . Stage

When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.

5 . Stage

Preheat oven to 400 degrees F.

6 . Stage

Make 10 small football-shaped patties of the rice mix and stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, and season with salt and pepper. Place the pheasant on a heavy-gauge roasting pan in a preheated oven for approximately 8 to 10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.