by Jan Wright

Created on: September 28, 2009   Last Updated: October 05, 2009

I have never personally tried pheasant, however, a friend of mine has cooked this recipe several times. If he has pheasant again, I will actually be able to sample this delectable recipe. I have heard of its wonderful taste many times.

My friend recommends soaking the pheasant in salt water for an hour to reduce any gamey taste.

*elligant pheasant roast -

2 (2 or 3 lb.) dressed pheasants

1 1/2 c. chicken stock

1 bay leaf

for each bird

1-1/2 c. wild rice

3 c. water

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. rosemary

1/4 c. butter, melted

1-1/4 c. thinly sliced onion

1-1/4 c. thinly sliced celery

3/4 c. thinly sliced mushrooms

2 minced cloves garlic

4 tbsp. butter

2 c. croutons or stuffing mix

2-1/2 tsp. snipped parsley

1 tsp. leaf sage, crushed

4 strips bacon

(optional)

1. Wash wild rice. Put in strainer and rinse for 2 minutes, lifting rice to rinse well.

2. In large skillet, cook and stir onion, mushrooms, garlic, celery in 4 tbsp. hot butter until vegetables are tender but not brown.

3. In medium saucepan, combine wild rice, 3 cups water, salt, pepper and 1tsp of the butter from the cooked vegetables. If you can't obtain 1tsp of butter, use some olive oil.

Bring to boiling. Reduce hat and cover; simmer 40-50 minutes or until done and most of liquid is absorbed.

4. In large mixing bowl, combine 1/2 cup stock, wild rice, onion and celery mixture, croutons, rosemary, parsley and sage.

5. Rinse pheasants, pat dry. For each pheasant, season body cavity with salt, pepper and a meat tenderizer, if desired. carefully spoon vegetable mixture into body cavity. Place one bay leaf into each cavity as well.

Tie legs securely to tail with string.

Pull neck skin over stuffing; fasten to back of bird with skewer. Twist wing tips under.

6. Place birds, breast side up on a rack in a shallow roasting pan. Lay 2 pieces of bacon over breast of each pheasant. Roast in 350 degree oven 1 1/2 - 1 3/4 hours or until done. A meat thermometer inserted into thigh should register 185 degrees.

You might need to baste with additional butter.

7. Place any remaining vegetable mixture in a casserole dish, cover and refrigerate. Add vegetables to mixture in oven the last 30 minutes of roasting.

Cover birds, let stand for about 15 minutes before carving.

I hope that you enjoy this recipe and will be singing its praises as soon as my friend can get a pheasant.

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