Ingredients
- Pheasant
- Wild rice
- Brown Rice
- Bacon
Directions
This receipe is one that I continue to modify, but here is the most current. I begin by cooking both types of rice in their own pans. I use chicken broth instead of water. I do not use the liver/kidneys/neck from the birds because it can impart a ""gamey"" favor. When the rice is done, I mix them together. In the mean time, I wash the birds with cold water. I then pat them dry. I rub the inside cavity with salt and pepper. I then stuff the birds with the rice mixture. Now the important part. Wrap the birds in bacon. (It can be tricky.) I use metal skewers at each end to hold the bacon in place. Be sure the bird is breast up, and do not forget the legs. Now place the bird on a rack in a roasting pan. Place the covered pan in a 350 degree oven for about two hours. After this time, remove the lid and allow the baconto brown on top. I take the birds out of the pan and place them on a serving platter. I then take this to the table. They are golden brown and beautiful to present. My husband is a hunter, so I always cook wild pheasant. Thus, I never know how many I will be cooking, and I vary my recipes accordingly.Good luck!
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Submitted 6/13/05.
Source: Family Recipe
Submitted By: n/a
aamos@msn.com
Easy Pheasant