2009 Inaugural Herb Roasted Pheasant With Wild Rice Stuffing Recipe

How to make it

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• Preheat oven to 400 degrees F. Place foil or parchment paper lined heavy gauge roasting pan to pre-heat.
• (1). 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.
• (2). Cut a small pocket in the side of each breast. Remove and remove the tenders for processing.
• (3). Puree pheasant tenders into 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.
• (4). Make small football shaped patties of the rice mix, stuff one inside each breast, being careful not to over stuff the pheasant. Reserve excess rice mixture for plating. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant in the pre-heated heavy gauge roasting pan in a preheated oven for approximately 10 -15 minutes.
• (5). Remove from oven and cover with lid or foil and allow to rest for 10 minutes.
• To Serve: Spoon reserved rice mixture on a platter. Top with Spinach saute. Arrange Pheasant on top of Spinach Saute. Garnish with fresh Rosemary Sprigs and Pine Nuts.
• Saute of spinach:
• 2 lbs organic raw Baby Spinach.
• 3 Cloves Garlic thinly sliced
• 2 Tbls Olive Oil
• Place a saute pan over medium heat. Add Olive Oil and Garlic, infuse Garlic in oil until starting to color. Remove Garlic. Turn heat up to medium high. Add spinach an saute until just starting to wilt. Stir Garlic back in, cover, and set aside.

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