In pot, combine rice and chicken stock; bring to a boil, reduce heat to a simmer and cook according to package directions until rice is soft and most of liquid has been absorbed. Add carrot, onion, ...

The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas ...

After washing, dry birds well and wrap each pheasant separately in buttered, brown paper. Put in roaster, breast side down and cook in hot oven 40 or 50 minutes. Remove brown paper. Strain juice left ...

Pan Roasted Pheasant with Lemon & Thyme Roasted Maitake Mushrooms and Shallot Mustard Sauce (yield 2 servings): Pheasant: -2 Airline Pheasant Breasts with skin on -1 T. canola oil -pinch of salt and ...

Sean Sherman, author of "The Sioux Chef's Indigenous Kitchen" (University of Minnesota Press), says, "When I was growing up on the Pine Ridge Reservation, we stocked our freezers with pheasant and ...

Notes: Pheasant is lean, so it benefits from having some kind of fat (in this recipe, bacon) placed over the breast before roasting. Make sure not to overcook the pheasant; set a meat thermometer at ...

Chef Lukas Leaf presents this recipe for roasted pheasant. It all starts with a brine, which is one of the secrets of his method of bringing wild game to life. The next is the stuffing he devised for ...

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I thought that a recipe for one of America's favorite upland game birds might be in order. Pheasant are truly tasty and elegant to prepare. But I can't tell you how many times I have been asked how to ...