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Wild Rice Stuffed Pheasant

Chicken.delights's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Wild rice 2⁄3 Cup (10.67 tbs), rinsed
  Sliced mushrooms 4 1⁄2 Ounce, drained (1 Jar)
  Ground sage 1⁄2 Teaspoon
  Pheasants 6 Pound (2 Pieces, 3 Pounds Each)
  Bacon slices 6
Directions

Cook onion in butter.
Add rice, 2 cups water, and 1 teaspoon salt.
Cover; cook till rice is tender, 35 to 40 minutes.
Stir in mushrooms and sage.
Rub cavities of birds with salt; stuff lightly with rice.
Skewer neck skin to back; tie legs to tail; twist wings under back.
Place, breast up, on rack in shallow roasting pan.
Lay bacon over birds.
Roast in uncovered pan at 350° till tender, 1 1/2 to 2 1/2 hours, depending on size of birds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Rice

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