This elegant wild game pheasant dish makes the most of two upscale California classics—California Wild Rice and California artichokes.
½ cup California Wild Rice
1 ½ cups chicken stock
4 medium globe artichokes
2 cups diced cooked pheasant (about 9 ounces)
1 large celery stalk, diced
1 medium red apple, diced
2 scallions, thinly sliced
2 Tablespoons minced tarragon (or 2 teaspoons dried)
3 Tablespoons extra-virgin olive oil
2 Tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
Preparation and Cooking Instructions
- 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.
- 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.
- Add pheasant, celery, apple, scallion, and tarragon to wild rice. In a small bowl, whisk oil, vinegar, mustard, and sugar until combined.
- Pour over rice mixture and toss well. Season with salt and pepper and divide mixture over artichoke halves.
Serve & Enjoy.
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