Docs Roasted Pheasant With Wine Sauce Recipes

Steps:

• Roll cut-up bird pieces in flour and brown in hot oil.
• Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
• Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
• Pour cooking sherry over bird about the last hour of cooking.

Steps:

• In a crockery bowl, add vinegar.
• Add one pheasant at a time, and coat inside and outside with vinegar. Set on a plate to drain.
• Rub pheasants with butter inside and out.
• Place yellow onion quarters in each pheasant.
• Place 4 slices of bacon in the bottom of a cast iron dutch oven.
• Stoke the oven on medium to high heat.
• Regular oven about 380*.
• Salt and Pepper pheasants.
• Place them on top of the bacon in dutch oven.
• Roast uncovered for 30 minutes.
• Taste the wine. If it is not sweet enough, add the dash of sugar and stir.
• Baste the wine on the birds after they
• have cooked for 20 minutes. Move them apart so that each side gets browned. Baste again.
• in ten minutes.Use all the wine.
• Check in 40 minutes with a fork, if juices run clear, pheasants are done. Throw away the bacon, or crush for another day and put in the larder. Wipe out dutch oven and hang.
• Serve pheasants with roasted potatoes and poached apples.

Steps:

• Preheat an oven to 250 degrees F (120 degrees C).
• Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
• Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.