Imagine a dish that transforms an ordinary dinner into an extraordinary culinary experience – our Roast Pheasant with Rice is exactly that magical creation! This recipe isn't just a meal; it's a gastronomic adventure that brings the rustic charm of country cooking right to your dining table. With its golden-brown, perfectly roasted pheasant nestled on a bed of aromatic rice, this dish promises to tantalize your taste buds and impress even the most discerning food enthusiasts. Whether you're looking to elevate a special occasion or simply want to explore gourmet cooking, this recipe is your ticket to culinary excellence.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Country
Serves: 4 servings
Ingredients
- 1 pheasant
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 carrots, diced
- Salt and pepper to taste
- Fresh herbs (parsley, thyme)
Instructions
- Preheat the oven to 375°F (190°C). Remove pheasant from refrigerator 30 minutes before cooking to bring to room temperature.
- Pat the pheasant dry with paper towels. Season inside and outside generously with salt, pepper, and chopped fresh thyme.
- In a large oven-safe skillet or roasting pan, heat a tablespoon of oil over medium-high heat. Sear the pheasant on all sides until golden brown, approximately 3-4 minutes per side.
- Remove pheasant from skillet. In the same pan, sauté chopped onions and carrots until they begin to soften, about 3 minutes.
- Add long-grain rice to the pan, stirring to coat with vegetable oils. Pour in chicken broth and bring to a simmer.
- Place the seared pheasant on top of the rice mixture. Cover the pan tightly with aluminum foil or a lid.
- Transfer to preheated oven and roast for 45-50 minutes, or until pheasant internal temperature reaches 165°F (74°C) and rice is tender.
- Remove from oven and let rest for 10-15 minutes before carving. Garnish with fresh parsley.
Tips
- Temperature is Key: Always bring your pheasant to room temperature before cooking to ensure even roasting.
- Pat Dry for Crispy Skin: Use paper towels to thoroughly dry the pheasant, which helps achieve that beautiful golden-brown exterior.
- Don't Overcrowd the Pan: When searing, ensure the pheasant has enough space to brown properly, not steam.
- Fresh Herbs Make a Difference: Use fresh thyme and parsley for maximum flavor impact.
- Let It Rest: Allowing the pheasant to rest after cooking helps redistribute juices, ensuring a moist and tender result.
- Check Internal Temperature: Use a meat thermometer to ensure the pheasant reaches 165°F (74°C) for safe and perfectly cooked meat.
- Choose Quality Ingredients: Use high-quality, fresh chicken broth and long-grain rice for the best results.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 120mg
