HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Poultry Roasted Pheasant with Herb and Rice Stuffing Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 2 cleaned pheasants, about 2 1/2 pounds each 3 tsp. salt, divided 1 1/2 cups uncooked long grain rice 3 cups water 1/2 cup butter plus additional for brushing pheasants 1 cup finely chopped celery 3 tbsp. minced onion 1/2 cup sliced fresh mushrooms 1/8 tsp. dried sage 1/8 tsp. dried thyme 1/8 tsp. dried savory 6 slices bacon Directions Lightly coat the inside of a large roasting pan with cooking spray. Rub 1 tsp. salt into the cavity of each pheasant. Place the rice in a medium skillet and cook until browned over medium heat, stirring frequently. Transfer rice to a large saucepan and add water and remaining 1 tsp. salt. Cook over medium heat, stirring occasionally, until rice is tender and water is absorbed, about 20 minutes. Preheat oven to 350 degrees. Melt 1/2 cup butter in a large skillet over medium heat. Add celery, onion and mushrooms and cook 10 minutes, stirring occasionally. Add the cooked rice, sage, thyme and savory into the skillet and stir to combine. Stuff the pheasants with the rice mixture. Truss pheasants with kitchen string. Brush the pheasants all over with the additional melted butter. Lay 3 strips bacon across each pheasant breast. Cover the roasting pan tightly with foil. Roast pheasant about 2 hours until tender, basting frequently with pan juices. Carve pheasants into serving size pieces and serve with rice stuffing. Serves 6. Related Recipes •   Baked Corn Stuffing Balls •   Fried Pheasant with Herb Marinade •   Roast Pheasant in a Bag •   Pheasant in Sour Cream •   Whole Wheat Bread and Roasted Vegetable Stuffing •   Roasted Thanksgiving Turkey with Cranberry Stuffing •   Deluxe Turkey Stuffing •   Elephant Ear Potatoes •   Garden Vegetable Stuffing •   Chestnut Stuffing •   Broccoli Supreme •   Sausage Cornbread Stuffing •   Cranberry Orange Christmas Turkey •   Chicken and Dressing Casserole •   Boston Market Stuffing •   Baked Pheasant Creole •   Country Style Salisbury Steak •   Quick Chicken with Stuffing •   Banquet Baked Pork Chops with Stuffing •   Easy Baked Italian Beef and Vegetable Meatloaf View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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