Pheasant & Wild Rice Recipe from Inaugural Luncheon
January 21st, 2009
Courtesy of:
http://inaugural.senate.gov/documents/doc-2009-recipes.pdf
Herb Roasted Pheasant with Wild Rice Stuffing
Yield: 10 portions
Ingredients:
- 10 pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing
- ½ cup olive oil with chopped rosemary, thyme and sage
- 1 lb. wild rice, long grain
- 2 quarts chicken stock or canned chicken broth
- 2 carrots, diced
- ½ onion, diced
- ½ cup dried apricot, small diced
- 1 tablespoon salt and pepper mix
- 2 tablespoons garlic, roasted
Directions:
- Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.
- Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.
- In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.
- When 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.
- Preheat oven to 400 degrees F.
- Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to over stuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.
*Pheasant can be substituted with chicken.
**Why in the world would you substitute chicken for pheasant?
Filed under interests | Tags: Barack Obama, Inaugueration, inaugural luncheon, inaugural luncheon menu, Obama, Pheasant recipes, Recipes, wild rice recipes | Comment (0)