Ingredients
- 10 Pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing
- ½ cup Olive oil with chopped rosemary, thyme and sage
- 1 lb. Wild rice, long grain
- 2 quarts Chicken stock or canned chicken broth
- 2 Carrots, diced
- ½ Onion, diced
- ½ cup Dried apricot, small diced
- 1 Tablespoon Salt and pepper mix
- 2 Tablespoons Garlic, roasted
Directions
1. Boil the rice with the chicken stock, cook till soft and most of the liquid is gone.
2. Add the onion, carrot, garlic and apricot. Cook till the vegetables are soft and every one liquid has been
absorbed. Refrigerate rice mixture till cold.
3. During a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice combine.
4. When rice is cool, add the pheasant puree to the rice till well mixed. regulate seasoning with salt
and pepper and come back to refrigerator till able to stuff.
5. Preheat oven to four hundred degrees F.
6. Build ten tiny soccer formed patties of the rice combine, stuff within the pheasant, being careful to not
overstuff the pheasant. Rub herb/oil mixture on high and bottom of the pheasant, season with salt
and pepper.
Place the pheasant on an important gauge roasting pan and then during a preheated oven for
approximately 8-10 minutes. take away from oven and canopy with lid or foil and permit to rest for ten
minutes. Serve over sauté of spinach.
*Pheasant are often substituted with chicken.
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