• 2 Broadleaf Pheasants
  • 1/4 C. butter
  • 1/2 C. celery, chopped
  • 1/2 t. marjoram
  • 1 C. wild rice
  • 1 medium onion, diced
  • 1/2 C. mushrooms, sliced
  • 8 oz. sherry
  • salt and pepper, to taste

Cook wild rice until cooked but firm. Preheat oven to 325 degrees F. Sauté onion celery and mushrooms in butter.  Add mixture to cooked rice and season with salt, pepper and marjoram. Stuff pheasants with mixture and wrap in foil. Place in a roasting pan breast down.  Place in preheated oven and bake until tender, 1 1/2 to 2 hours. Remove foil, baste and brown uncovered in oven for 15 minutes. Prepare gravy from pan drippings and add sherry prior to serving.

5025 S. Eastern Ave Ste23
Las Vegas Nevada 89119
(702) 736-7575