ROAST PHEASANT WITH WILD RICE STUFFING
Provided by Moira Hodgson
Categories dinner, main course
Time 2h
Yield Six servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- Place the birds on a spit and roast, turning occasionally, for 40 minutes or until they are tender.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 26 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 9 grams, Sodium 988 milligrams, Sugar 7 grams, TransFat 0 grams
ROAST PHEASANT
This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.
Provided by kelly13jane
Categories 100+ Everyday Cooking Recipes
Time 2h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 250 degrees F (120 degrees C).
- Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
- Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.
Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg
STUFFED ROAST PHEASANT WITH SHERRY WILD RICE
Provided by Richard Flaste And Pierre Franey
Categories dinner, roasts, main course
Time 2h15m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees.
- Place the rice, 2 cups of the water, salt to taste and the bay leaf in a small saucepan with a tight-fitting lid. Bring to a boil and stir and simmer for 45 minutes, or until done. Remove the bay leaf and drain. Set aside.
- Melt 2 tablespoons of the butter in a saucepan, add the chopped onions and celery. Cook, stirring, over low heat until the vegetables are wilted, about 5 minutes. Add the Sherry, the drained rice and salt and pepper to taste. Blend well and let cool.
- Spoon the rice mixture into the pheasant cavity and truss.
- Place the pheasant in a shallow roasting pan, season with salt and pepper to taste. Rub with the oil. Lay the pheasant on one side and scatter the neck, the gizzard and onion halves around it.
- Place the roasting pan in the bottom rack and bake the pheasant for 20 minutes, basting occasionally. Turn the pheasant on its other side and bake for 20 minutes more, basting occasionally. Reduce the heat to 400 degrees and remove the fat from the roasting pan. Place the pheasant on its back. Add the remaining tablespoon of butter, the chicken broth and the remaining quarter cup of water and roast, basting occasionally, for 20 minutes more, or until browned all over.
- Place the roasting pan on top of the stove; untruss the pheasant, remove from the pan and set aside for carving. Bring the gravy in the pan to a boil for 30 seconds, stirring and scraping to deglaze.
- Carve the pheasant; serve with hot gravy and the stuffing.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 748 milligrams, Sugar 2 grams, TransFat 0 grams
HERB ROASTED PHEASANT WITH WILD RICE STUFFING
Steps:
- 1. Boil the rice with the chicken stock, cook until soft and most of the liquid is gone. 2. 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. In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix. 4. 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. Preheat oven to 400 degrees F. 6. Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. 7. Place the pheasants on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. 8. Remove from oven and cover with lid or foil and allow to rest for 10 minutes before serving over sauteed spinach.
PHEASANT AND WILD RICE
Everyone in my family hunts, so we have an abundance of game. This recipe also works well with wild turkey or grouse and even with chicken if you prefer. I love to make this dish on special occasions and for guests.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine first nine ingredients; bring to a boil., Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag., Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 180°. Let stand for 10 minutes before carving.
Nutrition Facts : Calories 615 calories, Fat 21g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 1068mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 63g protein.
PHEASANT WITH WILD RICE
This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!!
Provided by teresas
Categories Pheasant
Time 2h20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Cut pheasant into quarters.
- Dredge pieces in flour.
- Melt butter in oven-safe skillet over medium-high heat.
- Add pheasant, and cook until browned on both sides, turning once.
- Add onion and next 7 ingredients.
- Put oven-safe skillet in oven.
- Bake, covered, at 350°F for 1 1/2 hours or until tender.
- Remove pheasant from skillet, and keep warm.
- Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
- Serve with pheasant and rice.
Nutrition Facts : Calories 2174.7, Fat 144.3, SaturatedFat 72.2, Cholesterol 688, Sodium 1659.3, Carbohydrate 58.9, Fiber 4.8, Sugar 5, Protein 143.2
ROASTED PHEASANTS WITH OYSTER STUFFING
A hunter's holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with savory oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan. , Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing.
Nutrition Facts : Calories 528 calories, Fat 18g fat (6g saturated fat), Cholesterol 178mg cholesterol, Sodium 1053mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 62g protein.
ROAST WILD PHEASANT
I've used this recipe many times and have no complaints so far from any of my friends. I can't remember where I got it but I can say it's been well used. Note: Young birds are the best for roasting. You can tell if it's young from its spur. It will be round and flexible when you move it, and the last big wing feather will have a sharp pointed tip. Older birds won't taste as well roasted.
Provided by Chuck in Killbuck
Categories Pheasant
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Lightly salt the inside of the bird and rub in with your hand.
- Fill the cavity loosely with your favorite Herbed Suffing.
- Truss the legs and place breast side up on a rack in a roasting pan.
- Place Bacon slices over the breast side by side.
- Roast for approximately 1 1/2 hours, or until tender.
- Check after 75 minutes of cooking.
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