Pheasant and Wild Rice

Pheasant and wild rice is enveloped in the aromatic embrace of garlic and herbs. In this article, I'll show you the art of creating Garlic-Herb Pheasant with Wild Rice using simple steam packets.

Pheasant and Wild Rice

Pheasant, known for its tender and lean meat, brings a unique and robust flavor to the table. Paired with the nutty goodness of wild rice, these two ingredients create a delicious blend of taste and texture.

Ingredients

For this recipe you will need:

• Pheasant breasts
• Wild rice
• Garlic and herb steam packet

Pheasant

Our hunting dog, Chelsea is an amazing bird dog. And while I don't hunt, it is is incredible to see an animal doing what they do best...retrieving and working a field. Fresh natural meat just tastes different. It is incredible. Pheasant though can become very tough since it is a leaner meat so it does need some care and caution when preparing a pheasant recipe.

Garlic Herb Packet

There are two ways to prepare your garlic herb packet. You can either make your own do it yourself garlic herb packet or use a prepared garlic herb parchment paper packet like the one we used from Simply Organic.

The kit includes parchment paper, instructions for baking and garlic herb packets.

DIY Garlic and Herb Seasoning Packet

You can also make your own garlic and herb seasoning packet very easily. All you will need is:

• Pheasant breasts
• Wild rice
• Minced garlic cloves
• Fresh thyme leaves
• Fresh rosemary, finely chopped
• Lemon
• Butter
• Salt and black pepper to taste
• 4 pieces of parchment paper or aluminum foil (12x18 inches)

Making Pheasant and Wild Rice

It's time to get started making our dinner! First we'll get started by making the rice.

Prepare the Wild Rice

In a saucepan, bring 2 cups of water to a boil. Add the wild rice and a pinch of salt. Reduce the heat to a simmer, cover, and cook for about 45 minutes or until the rice is tender. Drain any excess water and set the rice aside.

You could also prepare your wild rice in a rice cooker too! Just cook according to your recommneded rice cooker directions.

Create the Garlic-Herb Butter

In a small bowl, combine the minced garlic, fresh thyme, and chopped rosemary. Mix them into the softened butter until well incorporated. Season the mixture with a pinch of salt and black pepper.

Assemble the Steam Packets

Lay out the parchment paper or aluminum foil pieces on a clean surface. Divide the cooked wild rice into four equal portions and place each portion in the center of a parchment paper piece.

Prepare the Pheasant

Season the pheasant breasts with salt and black pepper. Place one seasoned pheasant breast on top of each portion of wild rice.

Butter and Lemon

Spread a generous amount of the garlic-herb butter over each pheasant breast. Top the pheasant with a couple of lemon slices for a burst of citrusy aroma and flavor.

Seal the Packets

Fold the parchment paper or aluminum foil over the pheasant and rice, creating a packet. Seal the edges by folding and crimping them, ensuring the packet is tightly closed.

Steam the Packets

Place the sealed packets on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the pheasant is cooked through and reaches an internal temperature of 165°F (74°C).

Serve

Carefully open the packets to reveal the aromatic masterpiece within. Plate the pheasant breasts atop a bed of wild rice, and garnish with additional fresh herbs if desired.

Frequently Asked Questions

Finishing Up

This recipe harmoniously combines the rustic elegance of pheasant, the nutty taste of wild rice, and the aromaticness of garlic and herbs. Whether served for a special occasion or a memorable weeknight dinner, this dish promises to be a flavorful one that you'll enjoy again and again!

When you're ready to serve, try it with a side of our copycat Cracker Barrel fried apples, or some ingredible cheddar bay biscuits. If you enjoy pheasant you can also try a slice of our pheasant and wild rice pie.

Pheasant and Wild Rice

Enjoy the pleasant taste of pheasant with the nutty flavor of wild rice topped with a rich garlic and herb seasoning.

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Course Main Course

Cuisine American, english

Servings 4 people

Ingredients

  

• 4 pheasant breasts
• 2 cup wild rice rinsed and drained
• 4-6 cloves garlic minced
• 2 tablespoon fresh thyme leaves
• 2 tablespoon fresh rosemary finely chopped
• 1 lemon thinly sliced
• 8 tablespoons butter
• Salt and black pepper to taste
• 4 pieces of parchment paper or aluminum foil 24x36 inches

Instructions

 

• Prepare the Wild Rice: In a saucepan, bring 2 cups of water to a boil. Add the wild rice and a pinch of salt. Reduce the heat to a simmer, cover, and cook for about 45 minutes or until the rice is tender. Drain any excess water and set the rice aside.
• Create the Garlic-Herb Butter: In a small bowl, combine the minced garlic, fresh thyme, and chopped rosemary. Mix them into the softened butter until well incorporated. Season the mixture with a pinch of salt and black pepper.
• Assemble the Steam Packets: Lay out the parchment paper or aluminum foil pieces on a clean surface. Divide the cooked wild rice into four equal portions and place each portion in the center of a parchment paper piece.
• Prepare the Pheasant: Season the pheasant breasts with salt and black pepper. Place one seasoned pheasant breast on top of each portion of wild rice.
• Butter and Lemon: Spread a generous amount of the garlic-herb butter over each pheasant breast. Top the pheasant with a couple of lemon slices for a burst of citrusy aroma and flavor.
• Seal the Packets: Fold the parchment paper or aluminum foil over the pheasant and rice, creating a packet. Seal the edges by folding and crimping them, ensuring the packet is tightly closed.
• Steam the Packets: Place the sealed packets on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the pheasant is cooked through and reaches an internal temperature of 165°F (74°C).
• Serve: Carefully open the packets to reveal the aromatic masterpiece within. Plate the pheasant breasts atop a bed of wild rice, and garnish with additional fresh herbs if desired.

Notes

To store: leftovers can be stored in an airtight container for several days. Reheat. 

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