Spanish-Style Pheasant with Rice

Recipe courtesy of Jared Allen - The Quarterback Killer's Cookbook


2 pheasants
1 cup bacon diced
1 white onion, diced
3 Roma tomatoes, cored, chopped, seeded
2 bell peppers, sliced
1/3 cup olive oil
3 cups water
3 garlic cloves, chopped
3cups Arborio rice
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. smoked paprika
Salt and pepper to taste
1/2 cup fresh herbs, chopped
Extra virgin olive oil
1 lemon, halved


  1. Heat oil over medium heat in a Dutch oven, add pheasant, bacon, onion, bell pepper and garlic, and season liberally with salt and pepper.
  2. When the pheasant starts to brown, add the rice and stir until it starts to toast.
  3. Add remaining ingredients and bring to a boil.
  4. Reduce to a simmer, cover and cook until pheasant is tender, about 45 minutes.
  5. Remove cover, add herbs and juice of lemon.
  6. Gently drizzle top with extra virgin oil and serve hot.