Herb Roasted Pheasant with Wild Rice Stuffing Recipes

I have a confession to make. I miss the good old days. Three years ago, we were not in a recession. The worst recession since the Great Depression. You could buy until you drop. Dine at your favourite restaurant. A friend I would say, anger for the new restaurant. He tells people, ate a go. Although the food was not good. But all is not lost. Now you can bake the famous restaurant recipes popular recipes at home. The first dinner of 2009 will provide secret recipes of America. Secret recipes revealed!

Ingredients:

• 10 pheasant breasts, boneless, remove and reserve for the race, cut small chest pocket for filling
• ½ cup olive oil with chopped rosemary, thyme and sage
• 1 pound of wild rice, long grain
• 2 quarts chicken broth or canned chicken
• 2 carrots, diced
• ½ onion, diced
• ½ cup dried apricots, diced
• 1 tsp soup with salt and pepper and mix
• 2 tablespoons garlic,

Method:

1. Boil the rice with chicken broth, cooked until soft and most liquid is gone.
2. Add onion, carrot, garlic and apricots. Cook until vegetables are tender and liquid has been absorbed. cold rice paste to cool.
3. Use a food called pheasant mashed to the consistency of the pulp as a binder for the rice mixture.
4. When the rice is cold, add the pheasant on rice puree until blended well. Season with salt and pepper and return to the refrigerator for up stuff.
5. Oven to 400 degrees f.
6. Trial of 10 soccer fields of rice patties shaped mix stuff that stuff pheasant, taking care not to over pheasant. Rub spice mixture of oil of the grass on the top and bottom of pheasant with salt and pepper. Put the pheasant in a bakery heavy gauge roasting and then bake in preheated oven for about 8-10 minutes. Remove from oven and let rest for ceilings with lid or foil and 10 minutes. Serve over grilled spinach.