Roasted Pheasant

Roasted Pheasant

Prep Time: 
45 minutes
Yield: 
4-6 servings
Ingredients: 

2 whole pheasant, 2-1/2 pounds
1/2 cup Plugrá® European-Style Butter, unsalted
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1/2 pound mushrooms, chopped
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon marjoram
1 teaspoon thyme
1 cup walnuts, chopped
2 cups rice, cooked

Directions: 

1. Wipe pheasants inside and out with a damp paper towel.
2. Saute onions and celery in 1/4 cup of the Plugrá Butter.
3. Add mushrooms and cook about 3 minutes more.
4. Add seasonings and walnuts and toss with rice, cool.
5. Stuff birds loosely with rice mixture and fasten with poultry pins; truss and place in a roasting pan. Brush thoroughly with the remaining butter.
6. Place in a preheated 325°F oven and roast for 1 hour, basting twice during the hour.
7. Coat pheasant with Cranberry-Onion Sauce and roast another 30 minutes or until tender.
8. Remove to a heated platter and serve with the remaining sauce.