Ingredients

How to make it

  • 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, puree 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.
  • Preheat oven to 400 degrees F.
  • Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff 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 8-10 minutes.
  • Remove from oven and cover with lid or foil and allow to rest for 10 minutes.
  • Serve over sauté of spinach.
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Reviews & Comments 18

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    " It was excellent "
    victoriaregina ate it and said...
    Only a superior chef could have carried this out so spectacularly.

    My 5 forks and several flags to you and sincere thanks for a super recipe.
    Was this review helpful? Yes Flag
    " It was excellent "
    kmsmith ate it and said...
    This will be the first Pheasant recipe I will make! Season will be in soon! TVM!!
    Was this review helpful? Yes Flag
    " It was excellent "
    linda2230 ate it and said...
    Looks declicious Jim and I bet it taste delicious as well. Nice photos, I flagged as beautiful.
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Boy, they should have invited you to cook this at Inauguration! What beautiful pictures, they just make me so hungry! I love it that you altered this a little by brining the poultry first. Great post and an easy 5 from me!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Thank you Jim for this wonderful presentation of 2009 Inaugural Herb Roasted Pheasant With Wild Rice Stuffing. I like the additional brining and I can not wait to try this one.
    Flagged as beautiful and unique.

    Bookmarked and printed.
    Five huge forks and a great big smile:)
    Was this review helpful? Yes Flag
    " It was excellent "
    angelinaw ate it and said...
    Jim, I think everyone has said the words I had to say, but you have really outdone yourself with this one! Content, techniques,instructions, presentation - I would give you a hundred ten percent on all of those! I love the addition of the pine nuts and the brining technique to keep those little guys moist! All I have left to say is Woo-wee!

    High-five just doesn't seem high enough!
    Was this review helpful? Yes Flag
    " It was excellent "
    chihuahua ate it and said...
    Wowee! I'm so impressed. You sound like a top Chef! I saw the recipe posted on USA Today right before the Inaugural, but had no idea how to break it down to a managable portion. Gorgeous presentation sir. (Love those plates!)

    Chichi
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    " It was excellent "
    mrsneman ate it and said...
    way to go jim
    go go hunger
    ooooooooooooooooooooh yeah
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  • meileen 5 years ago
    This turned out to be such a beautiful Dinner Jim!!
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    " It was excellent "
    krumkake ate it and said...
    Well, now I really want to dig those pheasant breasts out of the freezer and try this...I'm thinking the apricot adds a nice sweetness to the otherwise ordinary pheasant, and the short cooking time eliminates that "dry meat" issue I always have with pheasant (I have to try that brining step you mentioned, too). This just sounds fantastic, and your pictures bring it to life so vivdly, Jim. Thank you so much for allowing us to "see" this dish in all its glory!
    Was this review helpful? Yes Flag
  • 22566 5 years ago
    Very nice recipe,Jim.

    Hope you have a Good Sunday.

    Kind Regards
    Was this review helpful? Yes Flag
    " It was excellent "
    shine ate it and said...
    I have few words to say, but spectacular and very appealing! My hat is off to you my friend!

    Trusting that you are well,
    Ray
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    " It was excellent "
    gagagrits ate it and said...
    Looks wonderful,Jim you are just amazing! Your pictures are gorgeous, and you directions are impeccable. You really know how to make a recipe come alive!
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    wonderful pictures jim!! I have never had pheasant but I've had quail..... Great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Wow - how wonderful and gorgeous this came out, Jim hon! It sounds marvelous and your pictures are spectacular. You know, you have some serious plating skills, m'dear...and I like your choices of plates, too. I wish I could reach right into my monitor and pull a plate out for me-self...it's just so darn inviting and appealing - and very presidential. Plus, it's a sexy dish - it would make a great dish to serve to someone special. Bravissimo - you get all my forks and a beauty flag and a flag for uniqueness. ;)
    Was this review helpful? Yes Flag
    " It was excellent "
    mbeards2 ate it and said...
    This looks great! I may even have some "authentic" wild pheasants in the deep-freeze, complete with a few shotgun pellets....
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    beautiful photos and I do love wild rice!
    Was this review helpful? Yes Flag
    " It was excellent "
    luisascatering ate it and said...
    I knew YOU could pull this off flawlessly!!! So exciting to see the dish come to life. You are DA MAN! :-D

    p.s. I like the addition of pinenuts too
    Was this review helpful? Yes Flag

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