Recipe
2009 Inaugural Herb Roasted Pheasant With Wild Rice Stuffing Recipe
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Jimrug1 / All my dishes 10 months ago
This recipe was part of the second course menu at the 2009 Inaugural Luncheon. Luisa has the entire menu posted. I made this using wild pheasant. I am quite sure they used farm raised….;-)~ It took a while to get them cleaned up and shot free. ... More
Prep:45m Cook:10m Servings:10
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 Jimrug1 |
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Fans
- 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
- 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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Viewing 2009 Inaugural Herb Roasted Pheasant With Wild Rice Stuffing Recipe
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Average score: 4.9 / 5
No. of ratings: 20
No. of ratings: 20
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luisascatering 10 months ago 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
midgelet 10 months ago said:
Beautiful photos and I do love wild rice!
mbeards2 10 months ago said:
This looks great! I may even have some "authentic" wild pheasants in the deep-freeze, complete with a few shotgun pellets....
lunasea 10 months ago 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. ;)
jett2whit 10 months ago said:
Wonderful pictures jim!! I have never had pheasant but I've had quail..... Great post!
gagagrits 10 months ago 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!
shine 10 months ago 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
22566 10 months ago said:
Very nice recipe,Jim.
Hope you have a Good Sunday.
Kind Regards
krumkake 10 months ago 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!
meileen 10 months ago said:
This turned out to be such a beautiful Dinner Jim!!
mrsneman 10 months ago said:
Way to go jim
go go hunger
ooooooooooooooooooooh yeah
chihuahua 10 months ago 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
angelinaw 10 months ago 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!
trigger 10 months ago 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:)
juels 10 months ago 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!
linda2230 9 months, 3 weeks ago said:
Looks declicious Jim and I bet it taste delicious as well. Nice photos, I flagged as beautiful.
kmsmith 6 months, 3 weeks ago said:
This will be the first Pheasant recipe I will make! Season will be in soon! TVM!!
victoriaregina 6 months, 2 weeks ago 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.