Fried Wild Rice with Pheasant
Prepared pheasant confit and wild rice add rich, earthy flavor to this colorful main dish. Like most stir-fries it comes together quickly so have everything ready before you fire up the stove. The rice can be made several days ahead and chilled until needed, and fresh pheasant can be substituted for the confit.
A note about seasoning: Confit meat is slightly salty because of the cure that happens before it is cooked in the oil, so using low-sodium soy sauce is important, and holding off on additional salt until the dish is completely assembled.
Serves: 4
Time: 30 minutes
1 c. cooked white rice, chilled
2 c. cooked wild rice, chilled
2 Tbsp. pheasant confit oil, divided
4 Tbsp. unsalted butter, divided
1 ½ c. thinly sliced mushrooms
1 ½ c. Pheasant Confit, drained (*See note to substitute fresh pheasant breast)
6 scallions, white and pale green bottoms, sliced into 1/8” rings, tops reserved for garnish
3 Tbsp. low-sodium soy sauce
Black pepper to taste
1 c. frozen shelled edamame, thawed
½ c. frozen corn kernels, thawed (can substitute fresh)
Green tops from scallions, julienned diagonally
Heat 1 Tbsp. confit oil over medium heat in a wok and saute mushrooms until softened, 3-4 minutes. Add 3 Tbsp. of unsalted butter and heat until bubbly. Add white scallion rings, white and wild rice, sprinkle with soy sauce and a few grinds of fresh black pepper. Turn heat to medium high and continue to cook and stir until thoroughly mixed, evenly coated with soy sauce, and mixture begins to dry, about 6-7 minutes. Add remaining 1 Tbsp. of butter and 1 Tbsp. of confit oil, edamame, corn, and pheasant confit and toss until butter is melted and vegetables are heated through.
Divide between 4 bowls, garnish with scallion tops and serve.
To substitute with fresh (raw) pheasant breasts:
Replace 1 ½ c. confit pheasant with 2 c. fresh pheasant breasts cut into ½” cubes or ¼” thick strips
Replace confit oil with vegetable oil and increase by 1 Tbsp.
Before sauteeing mushrooms, add this step: heat the additional 1 Tbsp. vegetable oil (from above bullet) in the wok over high heat. Add pheasant breasts and cook and stir until just cooked through, about 2-3 minutes. Remove from wok and set aside. Proceed with recipe as written.