She Strengthens

A Presidential Dish: Herb-Crusted Pheasant with Wild Rice Stuffing

A Taste of Elegance

This exquisite dish was served at the Obama inaugural luncheon, and for good reason. The combination of tender pheasant, flavorful wild rice, and aromatic herbs is truly fit for a president. And the best part? You can easily recreate it at home with a few simple ingredients.

Game Plan: A Chicken Alternative

If pheasant isn’t readily available, don’t worry! You can substitute it with chicken breasts and still achieve impressive results.

Yield: 10 Servings

Herb-Infused Ingredients

• 10 pheasant breasts, boneless (or chicken breasts as a substitute)
• 1/2 cup olive oil infused with chopped rosemary, thyme, and sage
• 1 lb. long-grain wild rice
• 2 quarts chicken stock or canned chicken broth
• 2 carrots, diced
• 1/2 onion, diced
• 1/2 cup dried apricot, small diced
• 1 tablespoon salt and pepper mix
• 2 tablespoons roasted garlic

Preparing the Wild Rice

Boil the wild rice with chicken stock until soft and most of the liquid is absorbed. Add the diced onion, carrot, garlic, and apricot, and cook until the vegetables are tender and all liquid has been absorbed. Refrigerate the rice mixture until cold.

Creating the Pheasant Puree

In a food processor, puree the pheasant tenders to a paste consistency. This will act as a binder for the rice mix. When the rice is cool, add the pheasant puree and mix well. Adjust the seasoning with salt and pepper, and refrigerate until ready to stuff.

Assembly and Roasting

Preheat your oven to 400°F (200°C). Make 10 small football-shaped patties of the rice mix and stuff them inside the pheasant breasts, being careful not to overstuff. Rub the herb-infused olive oil on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy-gauge roasting pan and roast for approximately 8-10 minutes. Remove from the oven, cover with a lid or foil, and let rest for 10 minutes. Serve over a sauté of spinach for a truly presidential presentation.