Wild Rice Stuffed Pheasant
|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)|
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.
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