STUFFED ROAST PHEASANT WITH SHERRY WILD RICE

Stuffed Roast Pheasant With Sherry Wild Rice image

Provided by Richard Flaste And Pierre Franey

Time 2h15m

Yield Four servings

Number Of Ingredients 12

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Ingredients

1/4 cup wild rice
2 1/4 cups water
Salt and freshly ground pepper to taste
1 bay leaf
3 tablespoons butter
1/4 cup finely chopped onions
1/4 cup finely diced celery
2 tablespoons Sherry
1 pheasant with giblets (about 2 1/2 pounds)
1 tablespoon vegetable oil
1 whole onion, peeled and halved
1/4 cup fresh or canned chicken broth

Steps:

Preheat the oven to 425 degrees.
Place the rice, 2 cups of the water, salt to taste and the bay leaf in a small saucepan with a tight-fitting lid. Bring to a boil and stir and simmer for 45 minutes, or until done. Remove the bay leaf and drain. Set aside.
Melt 2 tablespoons of the butter in a saucepan, add the chopped onions and celery. Cook, stirring, over low heat until the vegetables are wilted, about 5 minutes. Add the Sherry, the drained rice and salt and pepper to taste. Blend well and let cool.
Spoon the rice mixture into the pheasant cavity and truss.
Place the pheasant in a shallow roasting pan, season with salt and pepper to taste. Rub with the oil. Lay the pheasant on one side and scatter the neck, the gizzard and onion halves around it.
Place the roasting pan in the bottom rack and bake the pheasant for 20 minutes, basting occasionally. Turn the pheasant on its other side and bake for 20 minutes more, basting occasionally. Reduce the heat to 400 degrees and remove the fat from the roasting pan. Place the pheasant on its back. Add the remaining tablespoon of butter, the chicken broth and the remaining quarter cup of water and roast, basting occasionally, for 20 minutes more, or until browned all over.
Place the roasting pan on top of the stove; untruss the pheasant, remove from the pan and set aside for carving. Bring the gravy in the pan to a boil for 30 seconds, stirring and scraping to deglaze.
Carve the pheasant; serve with hot gravy and the stuffing.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 748 milligrams, Sugar 2 grams, TransFat 0 grams

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Dilsoz Marwat

marwat_dilsoz93@yahoo.com

I found that the pheasant was a bit dry, but the stuffing was excellent.

Polash Sarker

sarker.p63@aol.com

This is a great recipe for a special occasion dinner. The pheasant is impressive-looking and the stuffing is delicious.

RayCory McGee

r_mcgee61@yahoo.com

I'm not a big fan of wild rice, but I loved the stuffing in this recipe. It was so flavorful and moist.

Hm Imran

i.hm20@yahoo.com

The pheasant was a bit gamey for my taste, but the stuffing was excellent.

Moremi Tlou

mtlou@yahoo.com

I've made this recipe several times now, and it's always a hit with my family and friends.

Mahim Reza

r@yahoo.com

This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.

Marisa Morris

m41@gmail.com

I'm not a fan of pheasant, but I loved this recipe! The stuffing was so flavorful and moist, and the pheasant was cooked perfectly.

Amy Mendez

a.mendez24@yahoo.com

The pheasant was a bit dry, but the stuffing was excellent.

Halloween Moon

m-halloween73@gmail.com

This is a great recipe for a special occasion dinner. The pheasant is impressive-looking and the stuffing is delicious.

Larisa Tauas

tauas.l@hotmail.com

I have to say, I was a bit skeptical about this recipe at first. But I'm so glad I gave it a try! The pheasant was tender and juicy, and the stuffing was absolutely delicious.