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Wild Rice Stuffed Pheasant

Chicken.delights's picture
  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

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: 
Main Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5827 Calories from Fat 2737

% Daily Value*

Total Fat 305 g469.1%

Saturated Fat 104.5 g522.4%

Trans Fat 0 g

Cholesterol 2063.8 mg687.9%

Sodium 1298.6 mg54.1%

Total Carbohydrates 93 g31.1%

Dietary Fiber 9.4 g37.4%

Sugars 6.3 g

Protein 639 g1277.6%

Vitamin A 127.9% Vitamin C 251.6%

Calcium 42.4% Iron 191.1%

*Based on a 2000 Calorie diet

Wild Rice Stuffed Pheasant Recipe