Pheasant has a mild, delicate flavor, a bit like a young chicken, but is much leaner than chicken, so care must be taken not to overcook it, as it can easily dry out. When cooked, the meat will appear a little pinker than chicken.
Home » Recipes » Roasted Pheasant with Wild Rice and Mushroom Stuffing
2 tablespoons unsalted butter
1/2 medium onion, finely chopped
2 celery stalks, finely chopped
2 tablespoons finely chopped shallot
2 cloves garlic, finely chopped
3/4 cup sliced mushrooms
1/3 cup dry white wine or broth
1/2 cup chopped dried apricots
1 1/2 cup cooked wild rice
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Preheat the oven to 400°F. Heat butter in a heavy skillet over medium heat. Add onions, celery, shallots and garlic, and cook, stirring, until soft, about 10 minutes. Add mushrooms and cook for another 10 minutes, or until the mushrooms wilt. Add wine or broth and scrape the bottom of the pan with a wooden spoon to release any browned bits. Cook until most of the wine or broth is evaporated. Transfer contents of skillet to a bowl. Add apricots, wild rice, parsley, sage, thyme and salt and pepper. Stir to combine; set aside.
Season pheasant inside and out with salt and pepper. Stuff cavity loosely with rice mixture, then arrange on a rack in a roasting pan. Roast for 10 minutes; reduce oven temperature to 350°F and roast for about 25 minutes more per pound, or until the juices in the thigh run clear when it is pierced with a knife. Set pheasant aside to let rest for 15 minutes, then carve and serve.
Per Serving:1040 calories (400 from fat), 44g total fat, 17g saturated fat, 265mg cholesterol, 960mg sodium, 60g carbohydrates, (9 g dietary fiber, 4g sugar), 94g protein.