Stuffed Pheasant Casserole Recipe

Ingredients

• 1 whole pheasant
• 1/2 cup butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1/2 cup dry white wine
• 3 cups chicken broth
• 1 cup wild rice
• 1/2 cup chopped walnuts
• 1/2 cup chopped dried cranberries
• 1/2 cup chopped parsley
• Salt and pepper to taste

Directions

1. Preheat oven to 350°F (175°C).
2. Melt butter in a large skillet over medium heat.
3. Add onion, garlic, celery, and carrot. Cook for 5 minutes, stirring occasionally.
4. Add thyme and rosemary and cook for 1 minute.
5. Add white wine and cook until reduced by half.
6. Add chicken broth and bring to a boil.
7. Add wild rice, walnuts, and cranberries. Reduce heat and simmer for 10 minutes.
8. Stuff the pheasant with the rice mixture.
9. Sprinkle parsley over the top of the stuffing.
10. Place the pheasant in a casserole dish and pour the remaining rice mixture around it.
11. Cover with foil and bake for 2-2 1/2 hours, or until the pheasant is cooked through and the rice is tender.
12. Remove from oven and let rest for 5-10 minutes before serving.

Verdict

This stuffed pheasant casserole is a flavorful and filling dish that is perfect for a special occasion. The wild rice and cranberries add a nice sweet and nutty flavor to the dish, while the herbs and spices provide a nice savory taste.

Serving Suggestions

Serve this stuffed pheasant casserole with a side of roasted vegetables or a fresh salad for a complete meal. It’s also perfect for a holiday gathering or dinner party. Pair the dish with a full-bodied red wine to enhance the flavors of the dish.