Pheasant has a mild, delicate flavor, a bit like a young chicken, but is much leaner than chicken, so care must be taken not to overcook it, as it can easily dry out. When cooked, the meat will appear a little pinker than chicken.
Ingredients
Method
Preheat the oven to 400°F.
Heat butter in a heavy skillet over medium heat.
Add onions, celery, shallots and garlic, and cook, stirring, until soft, about 10 minutes.
Add mushrooms and cook for another 10 minutes, or until the mushrooms wilt.
Add wine or broth and scrape the bottom of the pan with a wooden spoon to release any browned bits.
Cook until most of the wine or broth is evaporated.
Transfer contents of skillet to a bowl.
Add apricots, wild rice, parsley, sage, thyme and salt and pepper.
Stir to combine; set aside.
Season pheasant inside and out with salt and pepper.
Stuff cavity loosely with rice mixture, then arrange on a rack in a roasting pan.
Roast for 10 minutes; reduce oven temperature to 350°F and roast for about 25 minutes more per pound, or until the juices in the thigh run clear when it is pierced with a knife. Set pheasant aside to let rest for 15 minutes, then carve and serve.
Nutritional Info
Serving Size
Calories
1040
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.