Pheasant With Wild Rice And Mushrooms Recipe

Cooking Instruction

• STEP 1.Rinse the wild rice thoroughly under cold water. In a medium saucepan, combine the rinsed wild rice and chicken or vegetable broth. Bring it to a boil, then reduce the heat, cover, and simmer for about 45 minutes.
• STEP 2.Season the pheasant breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat.
• STEP 3.Add the pheasant breasts and sear them for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the pheasant from the skillet and set it aside.
• STEP 4.In the same skillet, add the chopped onion and sliced mushrooms. Sauté for about 5 minutes, or until they are tender and slightly browned. Add the minced garlic and sauté for an additional minute.
• STEP 5.Pour the dry white wine into the skillet with the mushrooms and onions. Allow the wine to simmer for a few minutes, scraping up any browned bits from the bottom of the skillet, until it has reduced by half.
• STEP 6.Return the seared pheasant breasts to the skillet. Add the cooked wild rice and gently stir to combine. Allow everything to heat through for a couple of minutes.

Cooking Tips

• Pheasant breasts can easily become dry if overcooked. Be cautious not to overcook them; 3-4 minutes per side for searing is usually sufficient.
• Cooking times for wild rice may vary slightly depending on the specific type of wild rice you use. Be sure to follow the package instructions.

Serving Tips

• Sprinkle the dish with fresh chopped parsley or other herbs like thyme or chives just before serving.
• Serve the pheasant with a side of steamed or roasted vegetables, such as asparagus, green beans, or roasted root veggies.