Artichokes Stuffed with Wild Pheasant and California Wild Rice

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Artichokes Stuffed with Wild Game Pheasant and California Wild Rice
Artichokes Stuffed with Wild Game Pheasant and California Wild Rice

This elegant wild game recipe makes the most of three timeless classics Wild Pheasant, California Wild Rice and California Artichokes

 

Artichokes Stuffed with Wild Pheasant and California Wild Rice
Serves 4
This elegant wild game pheasant dish makes the most of two upscale California classics—California Wild Rice and California artichokes
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. ½ cup California Wild Rice
  2. 1 ½ cups chicken stock
  3. 4 medium globe artichokes
  4. 2 cups diced cooked pheasant (about 9 ounces)
  5. 1 large celery stalk, diced
  6. 1 medium red apple, diced
  7. 2 scallions, thinly sliced
  8. 2 Tablespoons minced tarragon (or 2 teaspoons dried)
  9. 3 Tablespoons extra-virgin olive oil
  10. 2 Tablespoons red wine vinegar
  11. 1 teaspoon Dijon mustard
  12. Pinch sugar
  13. Salt and pepper, to taste
Instructions
  1. Bring wild rice and stock to a boil in a medium saucepan. Reduce heat, cover and simmer until kernels just puff open, 45 to 50 minutes. Drain if necessary and transfer to a bowl. Cover and refrigerate until well chilled.
  2. Meanwhile, bring 3 quarts of water to a boil in a large pot. Trim stems, lower leaves and tops from artichokes. Add 1 tablespoon salt and artichokes to water. Reduce to a gentle simmer, cover and cook until a petal near the center pulls out easily, 20 to 30 minutes. Drain and cool completely. Halve each artichoke lengthwise, scraping out the fuzzy choke. Set halves aside.
  3. Add pheasant, celery, apple, scallion and tarragon to wild rice. In a small bowl, whisk oil, vinegar, mustard and sugar until combined.
  4. Pour over rice mixture and toss well. Season with salt and pepper and divide mixture over artichoke halves.
Notes
  1. Meat Substitution: Chicken
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