Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
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.