Herb-Roasted Pheasant with Wild Rice Stuffing 1/2 pound long-grain wild rice 1 quart chicken stock or canned chicken broth 1 carrot, diced 1/4 onion, diced 1 tablespoon roasted garlic 1/4 cup finely ...

This rustic dish is the perfect vehicle for any game bird — cacciatore means “hunter” in Italian — but pheasant works particularly well given how similar it is to the more familiar chicken.

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1. Boil the rice with the chicken stock, cook until soft and most of the liquid is gone. 2. Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been ...

Perhaps you started the new year with a resolution to eat more salads. Perhaps, three weeks in, you’re now hating your kale, peering morosely at your arugula, wondering if there’s something more ...

Pheasant season is on, and now that several of the state's most popular game birds are being harvested, we have a guide from South Dakotans on fun ways to cook it. Beyond the typical cheese and ...