In the majority cases, people tend to stay at home rather than spend money on rising fuel costs to go out to have a meal at one of their favorite restaurants. But now, there is absolutely no need to go to the restaurant; you can have that famous restaurant dinner in the comfort of your own home with your family unit for a fraction of the expense. Your own kitchen can be where you serve great food you never imagined you’d be able to cook.
Learn how to prepare one of President Abraham Lincoln’s preferred restaurant recipes.
You may have to go the market to buy some of the required ingredients:
You will need ten boneless pheasant breasts, half a cup of olive oil, one lb. of wild rice, two carrots that must be chopped, along with rosemary, sage and thyme, and half a cup of chopped dried apricots. You will also require half an onion chopped, pepper and salt to taste and two tablespoons of baked garlic, plus 2 quarts of chicken stock or canned chicken broth.
Take away the tenders and set aside for the stuffing. With the pheasant breasts, slice a pocket for filling with stuffing later.
The rice must be boiled in the chicken stock. Once the liquid absorbs and it becomes soft, add the carrot, apricot, garlic, and onion. Continue cooking until all the liquid gets soaked up and the vegetables become soft. Cool, this rice mixture in the refrigerator.
Make a paste by pureeing the pheasant tenders in a food processor until it is the consistency of a paste that can be mixed with the rice mix. Once the rice is cooled, thoroughly mix the pureed pheasant tenders with the rice. Now you add pepper and salt to taste and place back in the refrigerator.
Warmth your oven to 400 degrees F. Take out the rice mixture and divide evenly into ten round shaped patties. Then fill each pheasant pocket with the rice stuffing/patties. Rub the pheasants top and bottom with some oil and herbs and flavor with pepper and salt. Place the pheasant breasts in a heavy oven-proof roasting pan and cook for around 9-11 minutes. Allow to rest for 10 minutes before serving on a bed of steamed sauteed spinach.