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Pheasant with Wild Rice Stuffing

 

A simple and delicious dish that is perfect to make when your family's tired of the same old dry turkey.
12

Yield

1

servings

Prep

30

min

Cook

120

min

Ready

150

min

Trans-fat Free, High Fiber
 

Ingredients

1 x pheasant
dressed
*
1 x lemon juice
*
1 ½ cup wild rice
3 cups water
boiling
2 cups mushrooms
stems and pieces
*
½ cup onions
chopped
¼ cup margarine
1 tablespoon poultry seasoning
½ cup tomatoes, canned
stewed
1 tablespoon bacon drippings
1 teaspoon salt

Directions

Wash and pat dry the meat. Rub cavity well with lemon juice. Wash rice in cold water, drain, then place rice in a sauce pan. Cover with boiling water; add salt and simmer for 55 to 60 minutes. Add more water when necessary. When rice is tender, drain.

In a skillet over low heat, melt margarine and bacon fat. Sauté mushrooms, onions and celery until tender. In a mixing bowl, pour in tomatoes and seasonings. Mix rice and mushroom mixture into this. Stuff bird, then place on a rack in a roasting pan. Pour over 2 cups of water. Cover bird loosely with tin foil and bake at 350℉ (180℃) until tender.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1235g (43.6 oz)
Amount per Serving
Calories 116758% of calories from fat
 % Daily Value *
Total Fat 76g 117%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 3260mg 136%
Total Carbohydrate 22g 22%
Dietary Fiber 7g 29%
Sugars g
Protein 115g
Vitamin A 50% Vitamin C 35%
Calcium 15% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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