Filling1. Boil the rice with the chicken stock and salt until soft and most of the liquid is gone. Add the onion, carrot, garlic and apricot cook until the vegetables are soft and all liquid has been ...

Pre-heat the oven to 180°C/350°F/gas mark 4. Open and strain the sauerkraut, then place in the bottom of a heavy based roasting pot. Season the pheasant with salt and pepper all over and place onto ...

The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas ...

Notes: Pheasant is lean, so it benefits from having some kind of fat (in this recipe, bacon) placed over the breast before roasting. Make sure not to overcook the pheasant; set a meat thermometer at ...

Sean Sherman, author of "The Sioux Chef's Indigenous Kitchen" (University of Minnesota Press), says, "When I was growing up on the Pine Ridge Reservation, we stocked our freezers with pheasant and ...

For SouffléIn a heavy bottom sauce pan melt butter to a simmer. Add shallots and garlic and sauté for 5 minutes stirring frequently. Add flour and whisk quickly to form roux and cook 2 minutes. Add ...

This recipe is adapted from "The Sioux Chef's Indigenous Kitchen" by Sean Sherman with Beth Dooley. Pheasant was a commonly hunted meat for the Minnesota chef and food educator's family, who hail from ...

Long gone are the days when I went hunting with my dad. He usually got a ringneck pheasant or two on an autumn Saturday. I was lucky to tag along to topple a couple of tin cans off a wall with a BB ...