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Roast Pheasant with Rice

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Recipe

 

Yield

2 servings

Prep

30 min

Cook

2 hrs

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

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

Amount Measure Ingredient Features
2 each pheasant
2.5 lbs each
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15 ml salt
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355 ml long grain rice
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7.1E+2 ml water
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5 ml salt
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118 ml butter
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237 ml celery
finely chopped
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45 ml onions
minced
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118 ml mushrooms
sliced
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1 dash sage
crushed
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1 dash thyme
crushed
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1 dash savory
crushed
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15 ml butter
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0.5 Glass currant jelly
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0.5 each lemon juice
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1 dash cayenne pepper
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118 ml water
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3 each cloves
whole
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1 x salt
to taste
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118 ml port wine
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1 x butter
melted
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6 slices bacon
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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 Arrow up button

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Nutrition Facts

Serving Size 748g (26.4 oz)
Amount per Serving
Calories 145749% 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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