Ingredients
1lbwild rice
2qtchicken stock,or canned chicken broth
½onion
2carrots
2tbspgarlic
½cupapricot,dried
10pheasant breast
1tbspsalt and pepper mix
½cupolive oil,with chopped rosemary, thyme and sage
Preparation
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 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.
