• 1 pheasant
  • butter
  • long grain or brown rice, prepared
  • 1/2 cup butter
  • favorite seasonings (suggest parsley, sage, oregano, seasoned salt, seasoned pepper, celery seed, and 1 bay leaf)
  • cheese sauce(if desired)


Parboil cut-up pheasant 45-60 minutes. Remove immediately from water and pat dry. Slowly over low heat brown the pheasant pieces in butter. Turn often. While browning pheasant, prepare long grain or brown rice. In saucepan, melt 1/2 cup of butter. To the butter add your favorite seasonings. Cook together 5-7 minutes. Remove bay leaf. Add butter mixture to prepared rice. Cook over low heat 5 minutes, stirring often. Place in serving dish. Top with browned pheasant. Cheese sauce may be used to top entire dish.

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Submitted 6/13/05.
Source: Wildlife Chef: M.U.C.C.
Submitted By: Linda Wilson
Herbed Rice with Pheasant