Pheasant on Rice
Indulge in the rich, rustic flavors of "Pheasant on Rice," a hearty dish that brings elegance and comfort to your dinner table. This recipe features tender, golden-browned pheasant simmered in a savory medley of vegetables, aromatic thyme, and a splash of dry white wine, creating a deeply flavorful sauce. Served over a bed of fluffy, perfectly cooked long-grain white rice, this one-pot wonder is both satisfying and impressive. With a tantalizing combination of paprika-spiced pheasant, caramelized onions, and fresh parsley garnish, this dish is ideal for cozy family dinners or special occasions. Discover how easy it is to elevate your game meat recipes with this comforting meal, perfect for autumn evenings or whenever you crave something truly unique.
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Recipe Information
Ingredients
- 2 whole (cleaned and cut into pieces) pheasant
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large (diced) yellow onion
- 3 cloves (minced) garlic
- 2 medium (diced) carrots
- 2 (diced) celery stalks
- 4 cups chicken stock
- 1 cup dry white wine
- 2 pieces bay leaves
- 1 teaspoon (dried or 2 sprigs fresh) thyme
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground) black pepper
- 1.5 cups long-grain white rice
- 3 cups water
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Prepare your pheasant by cleaning and cutting it into manageable serving-sized pieces if not already done.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat.
Season the pheasant pieces with salt, pepper, and paprika, then brown them in batches until golden on all sides. Remove the browned pheasant and set aside.
In the same pot, lower the heat to medium and add the diced onion, minced garlic, carrots, and celery. Sauté the vegetables until they are softened, about 5-7 minutes.
Deglaze the pot by adding the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the pheasant pieces to the pot. Add the chicken stock, bay leaves, thyme, and a pinch of additional salt and pepper to taste.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover with a lid and let it cook for about 1 hour, or until the pheasant is tender and fully cooked through.
Meanwhile, cook the rice. In a medium saucepan, bring 3 cups of water to a boil. Add a pinch of salt and the rice. Lower the heat to a simmer, cover, and cook for 18-20 minutes or until the water is absorbed and the rice is fluffy.
Once the pheasant is cooked, remove the bay leaves and adjust the seasoning of the sauce as necessary. Optionally, thicken the sauce by simmering uncovered for an additional 5-10 minutes to reduce slightly.
To serve, place a bed of cooked rice on each plate and top with portions of pheasant and the vegetable sauce. Garnish with chopped parsley for a fresh, vibrant finish.
Enjoy your 'Pheasant on Rice' with a side of crusty bread or a simple green salad!
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 1823 mg | 79% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 199.0 g | 398% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
