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Roast Pheasant with Rice

 

15

Yield

2

servings

Prep

30

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 each pheasant
2.5 lbs each
*
1 tablespoon salt
1 ½ cups long grain rice
3 cups water
1 teaspoon salt
½ cup butter
1 cup celery
finely chopped
3 tablespoons onions
minced
½ cup mushrooms
sliced
1 dash sage
crushed
*
1 dash thyme
crushed
*
1 dash savory
crushed
*
1 tablespoon butter
½ Glass currant jelly
*
½ each lemon juice
1 dash cayenne pepper
*
½ cup water
3 each cloves
whole
*
1 x salt
to taste
*
½ cup port wine
*
1 x butter
melted
*
6 slices bacon

Directions

Rub cavity of pheasants with 1 tb. salt.

Brown rice in a dry frying pan.

Remove rice to a saucepan; add water and 1 teaspoon salt and cook until tender.

Melt butter in frying pan.

Add celery, onion and mushrooms and cook until slightly wilted.

Add to cooked rice; add herbs.

Stuff birds lightly; sew together and truss.

Make sauce by combining 1 tb. butter, currant jelly, lemon juice, cayenne, ½ cup water, cloves and salt.

Simmer for a few minutes; strain and add wine.

Add meat drippings, if desired.

Brush birds with butter; place strips of bacon across breasts.

Roast in a covered pan at 350℉ (180℃). for about 2 hours, or until tender, basting frequently with sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 748g (26.4 oz)
Amount per Serving
Calories 145749% of calories from fat
 % Daily Value *
Total Fat 80g 123%
Saturated Fat 41g 206%
Trans Fat 0g
Cholesterol 288mg 96%
Sodium 5714mg 238%
Total Carbohydrate 39g 39%
Dietary Fiber 3g 12%
Sugars g
Protein 132g
Vitamin A 42% Vitamin C 19%
Calcium 12% Iron 48%
* based on a 2,000 calorie diet How is this calculated?

 

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