Ingredients
1 lb. wild rice
2 qt. chicken stock or canned chicken broth
1/2 onion
2 carrots
2 tbsp. garlic
1/2 c. Dried apricot
10 pheasant breast
1 tbsp. salt and pepper mix
1/2 c. olive oil with chopped rosemary, thyme and sage
Preparation
Step 1Boil the rice with the chicken stock; cook until soft and most of the liquid is gone.Step 2Add the onion, carrot, garlic, and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.Step 3In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.Step 4When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.Step 5Preheat oven to 400 degrees F.Step 6Make 10 small football-shaped patties of the rice mix and stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, and season with salt and pepper. Place the pheasant on a heavy-gauge roasting pan in a preheated oven for approximately 8 to 10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.
