Roasted Pheasant (6-8 servings)

Ingredients:

1 Pheasant and Stuffing
2 tablespoons butter
1/2 medium onion, finely chopped
2 celery stocks, finely chopped
2 tablespoons finely chopped shallots
2 garlic cloves, finely chopped
3/4 cup sliced mixed mushrooms
1/3 cup dry white wine or broth
1/2 cup chopped  dried apricots
1 1/2 cups cooked wild rice
1/4 cup chopped Italian parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
salt to taste black pepper to taste

Preparation:

Heat the butter in a heavy skillet over medium heat. Put in the onion, celery, shallot and garlic, and cook, stirring, until soft (about 10 minutes). Add the mushrooms and cook for another ten minutes or until the mushrooms wilt. Add the wine or broth and scrape the bottom of the pan with a wooden spoon to release any browned bits. Cook until most of the wine or broth is evaporated. Put the cooked vegetables and mushrooms in a bowl; add the apricots, wild rice, herbs and salt and pepper. Stir to blend.

Wash the bird and season it inside and out with salt and pepper. Stuff the bird loosely with the stuffing mixture, and place the bird on a rack. Roast at 400 degrees for 10 minutes; reduce to 350°F for about 25 minutes per pound or until the juices in the thigh run clear when it is pierced. Enjoy!!

Nutrition Info:

Per Serving (692g-wt.): 880 calories (230 from fat), 25g total fat, 12g saturated fat, 6g dietary fiber, 91g protein, 69g carbohydrate, 260mg cholesterol, 970mg sodium