Stuffed Roast Pheasant With Sherry Wild Rice

Ingredients

• ¼ cup wild rice
• 2 ¼ cups water
• Salt and freshly ground pepper to taste
• 1 bay leaf
• 3 tablespoons butter
• ¼ cup finely chopped onions
• ¼ cup finely diced celery
• 2 tablespoons Sherry
• 1 pheasant with giblets (about 2 1/2 pounds)
• 1 tablespoon vegetable oil
• 1 whole onion, peeled and halved
• ¼ cup fresh or canned chicken broth

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    528 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 54 grams protein; 967 milligrams cholesterol; 549 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat the oven to 425 degrees.
2. Place the rice, 2 cups of the water, salt to taste and the bay leaf in a small saucepan with a tight-fitting lid. Bring to a boil and stir and simmer for 45 minutes, or until done. Remove the bay leaf and drain. Set aside.
3. Melt 2 tablespoons of the butter in a saucepan, add the chopped onions and celery. Cook, stirring, over low heat until the vegetables are wilted, about 5 minutes. Add the Sherry, the drained rice and salt and pepper to taste. Blend well and let cool.
4. Spoon the rice mixture into the pheasant cavity and truss.
5. Place the pheasant in a shallow roasting pan, season with salt and pepper to taste. Rub with the oil. Lay the pheasant on one side and scatter the neck, the gizzard and onion halves around it.
6. Place the roasting pan in the bottom rack and bake the pheasant for 20 minutes, basting occasionally. Turn the pheasant on its other side and bake for 20 minutes more, basting occasionally. Reduce the heat to 400 degrees and remove the fat from the roasting pan. Place the pheasant on its back. Add the remaining tablespoon of butter, the chicken broth and the remaining quarter cup of water and roast, basting occasionally, for 20 minutes more, or until browned all over.
7. Place the roasting pan on top of the stove; untruss the pheasant, remove from the pan and set aside for carving. Bring the gravy in the pan to a boil for 30 seconds, stirring and scraping to deglaze.
8. Carve the pheasant; serve with hot gravy and the stuffing.

2 hours 15 minutes