MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb Roasted Pheasant With Wild Rice Stuffing
 Categories: Game, Stuffing, Fruits, Poultry, Herbs
      Yield: 10 Servings
 
     10    Pheasant breasts; boned,
           - remove tenders and reserve
           - for stuffing, cut small
           - pocket in side of breast
           - for stuffing
    1/2 c  Olive oil with chopped
           - rosemary, thyme, and sage
      1 lb Wild rice; long grain
      2 qt Chicken stock or
           - canned chicken broth
      2    Carrots; diced
    1/2    Onion; diced
    1/2 c  Dried apricot; small diced
      1 tb Salt and pepper mix
      2 tb Garlic; roasted
 
  Boil the rice with the chicken stock, cook until soft and most of
  the liquid is gone.
  
  Add the onion, carrot, garlic, and apricot. Cook until the
  vegetables are soft and all liquid has been absorbed. Refrigerate
  rice mixture until cold.
  
  In a food processor, purée pheasant tenders to a paste consistency
  to use as a binder for rice mix.
  
  When rice is cool, add the pheasant puree to the rice until well
  mixed. Adjust seasoning with salt and pepper and return to
  refrigerator until ready to stuff.
  
  Set oven @ 400°F/205°C.
  
  Make 10 small football shaped patties of the rice mix, stuff inside
  the pheasant, being careful not to over-stuff the pheasant. Rub
  herb & oil mixture on top and bottom of the pheasant, season with
  salt and pepper. Place the pheasant on a heavy gauge roasting pan
  and then in a preheated oven for approximately 8 to 10 minutes.
  Remove from oven and cover with lid or foil and allow to rest for
  10 minutes.
  
  Serve over sauté of spinach.
  
  * Pheasant can be substituted with chicken.
  
  Recipes from the 2009 Inaugural Luncheon Joint Congressional
  Committee on Inaugural Ceremonies
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
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