In pot, combine rice and chicken stock; bring to a boil, reduce heat to a simmer and cook according to package directions until rice is soft and most of liquid has been absorbed. Add carrot, onion, ...

After washing, dry birds well and wrap each pheasant separately in buttered, brown paper. Put in roaster, breast side down and cook in hot oven 40 or 50 minutes. Remove brown paper. Strain juice left ...

Chef Lukas Leaf presents this recipe for roasted pheasant. It all starts with a brine, which is one of the secrets of his method of bringing wild game to life. The next is the stuffing he devised for ...