Complimentary Recipe – Roasted Pheasant 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Cooking Tips: Pheasant is a delicate game meat which when prepared correctly brings out its wonderfully subtle and distinctively delicious flavor. Because it is a game meat it is extremely lean. As with most game meats it must not be overcooked. Piercing the thigh with a fork tests correct doneness. The juice should be pink.    Pheasant: 2 Medium sized pheasants (21/2 - 3 pounds)   Wild Rice: 1 cup Wild Rice (yields 3 cups when cooked) 3 cups day old bread broken into 1-inch bits 1 cup diced white onions 1/2 cup diced celery 1-tablespoon leaf sage 11/2 cups chicken stock 1-tablespoon fresh parsley cut into small bits     Wash rice three time or until clean.  Let drain while bringing 4 cups water to rolling boil in a covered saucepan. Drop rice into boiling water and simmer for 20 minutes uncovered. Do not stir.   Sauté onions and celery in 1/4 cup butter or olive oil until translucent. Reduce heat and add parsley and chicken stock. Cook only until hot.    Transfer sauté to rice and stir a few times to blend. Add bread and sage and stir to blend.  Cover pan and remove from heat. Let stand for 10 minutes to allow moisture and flavors to infuse. Fluff mixture once during this time.   Preparing the Birds for Roasting: Make sure pheasants are completely thawed. Wash inside and out with cold water. Pat dry with paper towels.   Slice 1 medium sized apple into halves and remove core. Insert 1 apple half into each bird shoving it as far forward as possible.    Fluff wild rice stuffing with fork and insert into each bird. Do not pack the cavity too tight.   Tie legs and tail together with heavy string so as to close body cavity. Brush bird with melted butter.  Place in covered roaster.  Place excess stuffing in foil pockets around bird. Bake at 325 F for 1 hr. 45 minutes.

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