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Wild Rice Stuffing With Sage

Western.Chefs's picture
Ingredients
  Wild rice 1⁄2 Cup (8 tbs) (Raw)
  Bird giblets 1
  Onion 1 Small
  Fat/Salad oil 1 Tablespoon
  Sausage meat 1⁄4 Pound
  Salt 1 Teaspoon
  Powdered sage 1⁄2 Teaspoon
Directions

Soak wild rice in cold water to cover overnight in the top part of a double boiler.
In the morning, drain off water, place rice over boiling water, and cook, covered, 10 min.
Meanwhile clean and wash giblets, then put through a food chopper with onion, using medium blade.
Melt fat in a skillet, and saute giblets, onion and sausage in it for 10 min., or until sausage is cooked.
Add wild rice, salt and sage, and cook for 2 min longer.
Use to stuff body cavity of a wild pheasant weighing 1 1/2 lbs minus head, feet, and organs.

Recipe Summary

Course: 
Side Dish
Method: 
Saute
Ingredient: 
Rice

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