Kansas Pheasant with Wild Rice
Oven-roasted pheasant breast served over a savory wild rice pilaf, drawing on Kansas's upland hunting traditions.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Roasting pan
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 18
- carbs
- 30
- protein
- 36
- calories
- 430
Instructions
- 1
Season the pheasant breasts with salt, pepper, and thyme.
- 2
Cook the breasts in butter over medium-high heat until golden. Give them about 3 minutes per side.
- 3
Move them to a roasting pan. Bake in a 375°F oven for 15-18 minutes until just cooked through.
- 4
Meanwhile, saute the onion and celery in the same pan drippings until softened.
- 5
Add the wild rice and chicken broth and bring to a boil. Turn down the burner heat and cover.
- 6
Simmer until the rice is tender, about 40-45 minutes.
- 7
Let the pheasant rest for 5 minutes, then slice it.
- 8
Serve the sliced pheasant over the wild rice pilaf.
Chef's tips
Do not overcook the pheasant breast because it is very lean and dries out quickly. Let the meat rest before slicing to keep it juicy.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating
Reheat gently covered to avoid drying out the meat.
Common mistakes to avoid
- •Overcooking the lean pheasant meat until it dries out
- •Rushing the simmer time and undercooking the wild rice
Serving suggestions
Cooked Kansas Pheasant with Wild Rice?
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