Pheasant with Wild Rice
Elevate your dinner table with this rustic and hearty Pheasant with Wild Rice recipe. Perfect for special occasions or an elegant weeknight meal, this dish pairs tender, oven-roasted pheasant with a flavorful bed of wild rice infused with aromatic vegetables, herbs, and chicken stock. The pheasant is seared for a beautifully golden skin before being nestled into the rice mixture and baked to perfection, creating a one-pot masterpiece that's as comforting as it is sophisticated. Garnished with fresh parsley for a burst of color and freshness, this dish promises earthy, herbaceous flavors with every bite. Ideal for game meat enthusiasts or anyone looking to diversify their protein choices, this recipe highlights the natural flavors of pheasant while offering a simple yet impressive approach to cooking. Ready in just over an hour, it's a show-stopping meal that serves up to four—and is as satisfying to make as it is to eat. A must-try for those seeking a combination of rustic charm and refined taste!
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Recipe Information
Ingredients
- 2 whole (about 1.5 lbs each) pheasant
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 large, diced carrot
- 1 diced celery stalk
- 2 minced garlic cloves
- 1 cup wild rice
- 3 cups chicken stock
- 1 teaspoon, dried thyme
- 1 teaspoon, dried rosemary
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 bay leaf
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Pat the pheasant dry with paper towels and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of butter and the olive oil over medium heat.
Sear the pheasant on all sides until golden brown, about 6-8 minutes total. Remove the pheasant from the pan and set aside.
In the same pan, add the remaining butter. Sauté the onion, carrot, celery, and garlic until softened, about 5 minutes.
Add the wild rice to the pan and cook, stirring frequently, for 2 minutes to lightly toast the rice.
Pour in the chicken stock, then stir in the thyme, rosemary, remaining salt, black pepper, and bay leaf.
Return the pheasant to the pan, nestling it into the rice mixture. Cover the pan with a lid or foil and transfer it to the preheated oven.
Bake for 50-60 minutes, or until the pheasant is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the pheasant from the pan and let it rest under foil for 10 minutes.
While the pheasant rests, discard the bay leaf and fluff the wild rice with a fork.
Carve the pheasant into serving pieces and serve over the wild rice. Garnish with chopped fresh parsley.
Enjoy your delicious pheasant with wild rice!
Nutrition Facts
Calories |
4857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.6 g | 321% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 20.1 g | ||
| Cholesterol | 1406 mg | 469% | |
| Sodium | 5917 mg | 257% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 13.5 g | ||
| Protein | 505.6 g | 1011% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 427 mg | 33% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 4802 mg | 102% | |
*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.
