A delightful dish combining tender pheasant with aromatic wild rice, perfect for a special dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cut the pheasant into quarters and dredge the pieces in flour.
Coating the pheasant in flour helps create a nice crust when seared.
Melt the butter in an oven-safe skillet over medium-high heat.
Ensure the butter doesn't burn by keeping an eye on the heat.
Add the pheasant pieces to the skillet and cook until browned on both sides.
Browning adds depth of flavor to the dish.
Add the onion, celery, allspice, sherry, salt, and pepper to the skillet.
Stir gently to combine the ingredients evenly.
Cover the skillet and transfer it to the oven. Bake for 1 1/2 hours or until the pheasant is tender.
Check occasionally to ensure the liquid doesn't evaporate completely.
Cook the wild rice according to package instructions, adding thyme for flavor.
Adding herbs to the rice enhances its aroma and taste.
Serve the pheasant over the wild rice, drizzling the pan drippings as a sauce.
Garnish with fresh thyme sprigs for a professional touch.
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