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SUBMITTED BY: Unknown
Game meat is lean so don't overcook. When the thigh is pierced with a fork and the juice is pink the bird is done.
2 medium sized birds (21/2 - 3 pounds)
1 cup wild rice (yields 3 cups when cooked)
3 cups day old bread broken into 1-inch bits
1 cup diced white onions
1/2 cup diced celery
1t fresh sage
1 1/2 cups chicken stock
1T fresh parsley diced finely
Wash rice 3 times or until clean. Let drain while bringing 4 cups of water to a rolling boil in a covered saucepan. Drop rice into boiling water and simmer for 20 minutes uncovered. Do not stir.
Sauté onions and celery in 1/4 cup butter until translucent. Reduce heat and add parsley and chicken stock. Cook until hot.
Transfer sauté to rice and stir a few times to blend. Add bread and sage and stir to blend. cover pan and remove from heat. Let stand for ten minutes to allow moisture and flavors to infuse.
Fluff mixture once during this time.
Prepare birds for roasting:
Make sure pheasants are completely thawed. Wash inside and out with cold water. Pat dry with paper towels.
Slice 1 medium sized apple into halves and remove core. Insert 1 apple half into each bird shoving it as far forward as possible.
Fluff wild rice stuffing with a fork and insert into each bird. Do not pack the cavity too tight.
Tie legs and tail together with heavy string so as to close body cavity. Brush birds with melted butter. Place in covered roaster. Place excess stuffing in foil pockets around birds.
Bake at 325 F for 1 hr. 45 minutes.