Pheasant With Wild Rice
A hearty roasted pheasant stuffed with savory wild rice, mushrooms, and sage, perfect for elegant dinners or special occasions with rich flavors and tender meat.
Ingredients
Instructions
- Cook chopped onion in butter until tender.
- Add rinsed wild rice, water, and salt; cover and cook until rice is tender, about 35 to 40 minutes.
- Add drained sliced mushrooms and sage to the rice mixture.
- Season the cavity of each pheasant with a little salt.
- Stuff the pheasants with the rice mixture and tie their legs to their tails.
- Place bacon slices over the breast of each pheasant.
- Roast in a 350°F oven for 1 to 2.5 hours, depending on the size of the birds.
Tips & Substitutions
To enhance the flavor of the pheasant, consider marinating it in a mixture of herbs and olive oil for a few hours before cooking. If wild rice is unavailable, you can substitute with brown rice, although the cooking time may vary. For added richness, try incorporating chopped nuts like pecans or walnuts into the rice mixture. Serve with a side of roasted vegetables for a complete meal.
Serving Suggestions
Serve the roasted pheasant on a platter, garnished with fresh herbs for a lovely presentation. Pair it with seasonal vegetables or a light salad for a refreshing contrast. This dish pairs beautifully with Cheese Biscuits With Ham for a hearty meal. A glass of white wine, such as Chardonnay, complements the flavors perfectly.
Storage & Reheating
Leftover pheasant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pheasant in a preheated oven at 350°F until warmed through. If desired, add a splash of broth to keep it moist. Wild rice can also be stored separately and reheated in the microwave or on the stove with a bit of water.
Nutrition & Diet Analysis (per serving)
Each serving of Pheasant With Wild Rice contains roughly 694 calories, with 15g protein, 75g carbohydrates, and 38g fat. It is an excellent source of vitamin D (105% of the Daily Value) and protein (30% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen pheasant for this recipe?
Yes, you can use frozen pheasant. Just ensure it is fully thawed in the refrigerator before cooking to ensure even cooking. This may take 24 hours, so plan accordingly.
What can I do if I don't have wild rice?
If wild rice isn't available, you can replace it with brown rice or quinoa. Keep in mind that the cooking times may vary, so adjust accordingly. Brown rice typically takes longer to cook, about 45-50 minutes.
How can I tell when the pheasant is fully cooked?
To check if the pheasant is fully cooked, insert a meat thermometer into the thickest part of the thigh; it should read 165°F. Juices should run clear, and the meat should not appear pink.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).