Pheasant and Wild Rice Pilaf

Ingredients:

• 2 pheasant breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup wild rice, rinsed
• 2 cups chicken broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the pheasant pieces and cook until browned. Remove and set aside.
2. In the same pot, add the onion and garlic. Sauté until softened.
3. Stir in the wild rice, chicken broth, dried cranberries, chopped pecans, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and cover. Simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
5. Return the pheasant to the pot and mix well. Cook for another 5 minutes.
6. Serve hot.