Pheasant stuffed with wild rice

An unusual way of stuffing a pheasant using quite traditional products is presented. Due to the broth in the filling, the poultry remains juicy, and the flour powder helps to get a beautiful color in the finished pheasant.

Ingredients

• 1 carcass of a pheasant;
• 2 cups wild rice
• 3 full slices of toast bread
• 1 onion;
• 1 cube of chicken stock;
• 300 milliliters of water;
• 1 stalk of celery
• 10 grams of fresh parsley;
• a pinch of sage;
• 20 grams of flour;
• 50 milliliters of vegetable oil;
• salt.

Directions

1. Rinse the wild rice under running water until the water remains clear. Boil 4 cups of water, dip the rice in the water. Cover and simmer over medium heat for 20 minutes. Do not open the lid or stir the rice.
2. Cut the bread into cubes, place in a dry skillet to fry at moderate heat. Set the oven to preheat at 160 ° C.
3. Chop the parsley. Dissolve the chicken stock cube in 300 ml hot water. Cut the celery into cubes. Stir the onion thinly. Heat oil and sauté the onion and celery until translucent. At the end of cooking, add parsley, heat for 1 minute more.
4. Combine boiled wild rice with croutons, vegetables, sage, and chicken stock. Lightly salt the pheasant's cavity and fill the poultry with the rice filling. When adding salt, remember that chicken broth in the stuffing mixture is also salty.
5. Tie the pheasant's legs tightly with a string. Grease a baking sheet and poultry. Sift the flour over the pheasant in a thin layer. Place the remaining garnish in a baking dish, cover with a lid or foil and place on a baking sheet next to the bird. Cook for 2 hours.
6. You have got an excellent two-in-one dish. Optionally, you can garnish the portions with fresh herbs and add a vegetable salad topping.