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Roast Pheasant with Wild Rice & Chicken Liver Gravy Recipe

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This recipe for Roast Pheasant with Wild Rice & Chicken Liver Gravy, by , is from Blended with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

From David's recipe box


2 pheasants
½ cup wild rice
½ cup butter
2 lb. mushrooms, sliced
7 shallots
4 strips of bacon
4 to 5 pheasant or chicken livers
2 Tbsp. flour
1½ to 2 cups chicken broth
½ tsp. tarragon

Prepare the Wild Rice according to the directions on the next page.

Saute the mushrooms in the butter. Add three chopped shallots and saute a minute or two longer. Mix the cooked wild rice, mushrooms and 3 additional chopped shallots and stuff the birds with the mixture. Then close and truss.

Place a strip of bacon on each side of the breasts and secure with toothpicks or insert under the breast skin. Roast birds in a preheated 375º oven in a shallow roaster. Place foil over the birds for 40 minutes, basting often with butter. Remove the foil and roast for 30 minutes basting with pan juices. During the last 10 minutes put livers in roasting pan and turn them once.

Remove the birds and livers; keep them warm. Skim most of the fat from roasting pan, add remaining chopped shallot and cook on stove top for a few minutes. Add chicken broth slowly, stirring constantly and scrapping up all the brown bits. Sprinkle in the flour and stir over low heat. Add tarragon. Cook down until you have a creamy sauce. Chop reserved livers and stir or mash them into the sauce.

Note: Don’t overlook or rush it or pheasant will be tough. Goes so good with the wild rice.




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