Roast Pheasant with Wild Rice Stuffing

• Meat

  • 1 lb Macfarlane pheasant, whole

• Produce

  • 1 cup Celery
  • 1 cup Onions, paper thin
  • 1 tsp Sage

• Canned Goods

  • 1 1/2 cup Chicken stock

• Pasta & Grains

  • 1 cup Wild rice, long grain

• Bread & Baked Goods

  • 3 cups Bread, day old

Found on pheasantfordinner.com

Ingredients

• 1 - 2.5 lb whole MacFarlane Pheasant
• 1 Cup Long grain wild rice (makes 3 cups)
• 3 Cups day old bread, cut into small cubes
• 1 Cup Onions, sliced paper thin
• 1 1/2 Cup Chicken stock (broth) or 1 boullion cube dissolved in 1 1/2 Cups water
• 1 Cup celery, diced and 2 tsp finely chopped parsley
• 1tsp Sage (or to taste)

Directions

• Wash wild rice until the rinse water comes off clear. Drop the wild rice into 4 cups of boiling water. Cover and simmer for 20 minutes. Do not stir. Saute the onions and celery in 1/4 cup butter until translucent; add parsely and cook only until hot. Combine wild rice, bread, sauted vegetables, sage and chicken stock. Lightly salt the inside of the bird, and fill the cavity of the bird (if desired). Tie with kitchen cord around legs and tail tightly. Brush bird with melted butter and dust with flour. Bake in 325-degree oven for approximately 2 hours. Any remaining dressing can be placed in a covered baking dish and cooked in the oven alongside the bird.