ROAST PHEASANT WITH WILD RICE STUFFING

Roast Pheasant With Wild Rice Stuffing image

Provided by Moira Hodgson

Time 2h

Yield Six servings

Number Of Ingredients 10

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Ingredients

2 pheasants, 1 1/2 to 2 pounds each
1/4 pound raw wild rice
1 1/2 cups chicken broth
2 tablespoons unsalted butter
1 medium onion, finely chopped
1/4 pound mushrooms, chopped
1 stalk celery, minced
1 cup seedless grapes, unpeeled
1/4 to 1/2 cup dry Sherry
Salt and pepper to taste

Steps:

Wipe the pheasants with paper towels and leave them to air-dry overnight (or longer) in a cool place. Soak the rice overnight in water to cover. Drain.
Bring the chicken broth to a boil and slowly add the rice. Cover and simmer for one hour over low heat. Remove the rice from the pan and place it on paper towels to dry.
Melt the butter and saute the onions until they are soft. Add the mushrooms and celery and cook until the mushrooms begin to yield their juice.
Remove from the heat and add the grapes, Sherry and salt and pepper to taste. Mix in the wild rice. Stuff into the cavity of the birds and truss.
Place the birds on a spit and roast, turning occasionally, for 40 minutes or until they are tender.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 26 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 9 grams, Sodium 988 milligrams, Sugar 7 grams, TransFat 0 grams