Roast Pheasant Under Glass Recipe

Cooking Instructions

1. 1

   Prepare the Wild Rice

   Rinse the wild rice under cold water. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the wild rice, cover, and reduce heat to low. Simmer for about 45 minutes, or until the rice is tender. Remove from heat and let it sit covered.

2. 2

   Prepare the Vegetables

   Chop the carrots, zucchini, and onion. Mince the garlic. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent. Add the carrots and zucchini, cooking until tender, about 5-7 minutes.

3. 3

   Cook the Pheasant

   Season the boneless pheasant breasts with salt, black pepper, and fresh thyme. In the same skillet, add the pheasant breasts and cook for about 5-6 minutes on each side or until fully cooked and golden brown. Remove from heat.

4. 4

   Combine Ingredients

   Once the wild rice is ready, fluff it with a fork and mix it into the sautéed vegetables. Place the mixture on a serving platter and top with the roasted pheasant breasts.

5. 5

   Serve Under Glass

   Cover the serving platter with the glass dome and serve immediately, allowing the flavors to meld while presenting an elegant dish.