Pheasant With Brown Rice Stuffing Recipe

Summary

Cooking Time35 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Brown rice package1
 Chicken bouillon cubes1
 Unsalted butter1/4 Cup (16 tbs)
 Celery stalks1
 Onions1
 Walnuts1 Cup (16 tbs), chopped
 Sage1 Teaspoon
 Salt2 Teaspoon
 Phesants - 2 nos of about 2 1/2 pounds each
 Unsalted butter1 To taste, melted
 Bacon strips1

Directions

GETTING READY
1) Preheat the oven to 350F.

MAKING
2) In a pot of boiling water, cook the rice as per its packet instructions. Add in the bouillon cubes while cooking.
3) In a 12-inch skillet, melt the butter. Saute celery and onions till tender. Stir in between.
4) Take the skillet off the heat. Add in walnuts, sage and cooked rice.
5) Rub salt into the cavities of the phesants. Stuff it lightly with the prepared stuffing.
6) Brush the birds with melted butter.
7) Arrange the bacon strips across the breasts.
8) Cover and roast the birds for about 2 hours till they become tender.
9) Let the birds stand for 15 minutes before
carving.

SERVING
10) Carve the birds into thin slices. Serve herbed melted butter on the side, if desired.
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