Artichokes Stuffed with Pheasant and California Wild Rice


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
Pinch sugar
Salt and pepper, to taste

Preparation and Cooking 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.

Serve & Enjoy.

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Hunting Magazine
Hunting Magazine
I’m an editor, hunter, writer, author, and photographer who lives and breathes the hunting lifestyle. The Out of Doors is my playground. I specialize in the daily management of the Hunting Magazine, publishing hunting industry-related content to the digital pages of our hunting journal.

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