Pheasant with Wild Rice

Pheasant with Wild Rice

Ingredients:

• 2 pheasant breasts
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup wild rice, rinsed
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large ovenproof skillet, heat the olive oil and butter over medium-high heat. Season the pheasant breasts with salt and pepper, then brown on both sides. Remove and set aside.
3. In the same skillet, add the shallot and garlic. Sauté until softened.
4. Add the wild rice, chicken broth, white wine, cranberries, and pecans. Stir to combine.
5. Place the pheasant breasts on top of the rice mixture.
6. Cover the skillet and transfer to the oven. Bake for 45-50 minutes, or until the pheasant is cooked through and the rice is tender.
7. Garnish with fresh parsley before serving.