EMERIL'S FAVORITE ROAST PHEASANT
Steps:
- Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
- Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
- Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
- Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
- Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
- Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
- In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
TENDER PHEASANTS
This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!
Provided by LYSS
Categories Meat and Poultry Recipes Pork
Time 5h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
- Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g
PAN ROASTED BREAST OF PHEASANT WITH VANILLA AND PEARS
Steps:
- To cure the pheasant: In a large bowl combine the water, 1/4 cup each of sugar and salt, mixing to dissolve. Add the pheasant breasts, cover with plastic wrap and refrigerate overnight.
- To make sauces: In a large, non-stick skillet, heat 1 tablespoon of the butter over medium to medium-high heat. Add the shallots cooking until tender, about 3 minutes. Add the vanilla bean and seeds, white wine, cider, and cream. Bring to a simmer cooking until the liquids are reduced and thickened to sauce consistency, about 10 minutes. Add the ginger. Season with salt and pepper. Keep warm.
- In another saucepan, combine the red wine and the honey. Bring to a simmer over high heat cooking until reduced to coat the back of a spoon, about 15 minutes. Reserve.
- To cook the pheasants: Preheat the oven to 375 degrees F.
- In a large non-stick ovenproof skillet, add 2 tablespoons butter and melt over high heat. Season the pheasant with salt, pepper, and coriander. Add the pheasant skin side down, cooking until browned and well-seared, about 5 minutes. Turn over and transfer the pan to the lower rack of the oven. Cook until just about medium, about 6 to 8 minutes depending on the size of the pheasant breast. Carefully remove the hot pan from the oven. Allow to rest a couple of minutes before cutting.
- In another large, non-stick, skillet heat 1 tablespoon of the butter over high heat. Add the Anjou pears cooking until they just begin to soften slightly, about 2 minutes. Add two tablespoons of the sugar cooking while occasionally stirring until browned on the edges, about 4 minutes. Remove the pears and keep warm.
- To Serve: Position the rice pilaf mixture in a cylinder form in the center of each hot serving plate. Position the pear slices around the rice cylinder. Slice the pheasant on a bias to yield 4 or 6 thin broad slices. Stack the slices on top of the rice cylinder. Spoon the vanilla-ginger and red wine sauce artistically over and around the pheasant and on the plate. Sprinkle the dish with freshly ground black pepper and chives. Garnish with the vanilla bean and sprigs of chive over the pheasant. Serve immediately.
DESSERT NAPOLEAN
Steps:
- Cut tortillas into triangle shapes and place into 325 degree oil and fry until golden brown. While still hot dust with cinnamon sugar; set aside. Take 2 containers of raspberries and puree.
- Place egg yolks in a double boiler and whisk until yolks ribbon and turn pale yellow. Add 2 ounces white sugar and Marsala and whisk until all sugar dissolves and Marsala is incorporated. Hold warm.
- Ladle Sabayon onto base of plate. Place 1 tortilla on top and cover with fruits. Add another tortilla, top with fruit and so on. Top with sabayon and raspberry sauce. Garnish with a rosette of whipped cream, mint leaf and reserved container of raspberries.
PAN ROASTED PHEASANT WITH SHIITAKE MUSHROOMS AND FIGS IN A CHAMBOURCIN GLACE
Steps:
- Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.
More about "pheasant napolean recipes"
PAN FRIED PHEASANT BREASTS IN A CREAMY WHITE WINE SAUCE
Web Feb 8, 2022 4 Pheasant Breasts skinless 1 tablespoon Butter 1 tablespoon Olive Oil 1 teaspoon Salt ½ teaspoon Pepper 1 Garlic Clove …
From effortlessfoodie.com
4.9/5 (9)Total Time 28 minsCategory Main CourseCalories 531 per serving
From effortlessfoodie.com
4.9/5 (9)Total Time 28 minsCategory Main CourseCalories 531 per serving
PAN-ROASTED PHEASANT | MEATEATER COOK
Web Feb 26, 2019 Roast for 15 to 20 minutes, or until they are just about to burst. Remove and set aside. Reduce the oven to 325°F. Pat the pheasant dry with paper towels and then season each side with cracked black …
From themeateater.com
From themeateater.com
15 BEST PHEASANT RECIPES THAT ARE EASY TO MAKE
Web Apr 8, 2022 2 pound whole pheasant at room temperature giblets and neck removed from cavity 2 tablespoons unsalted butter melted 2 tablespoons olive oil 2 tablespoons wine 1/2 lemon salt and pepper to …
From izzycooking.com
From izzycooking.com
25 BEST PHEASANT RECIPES - INSANELY GOOD
Web Aug 3, 2022 The recipe calls for grape seed oil, bacon, pheasant, salt, pepper, onions, apples, thyme, cranberries, apple cider vinegar, chicken stock, and cabbage. It’s full of protein, herbs, fruits, and veggies. In …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
10 PHEASANT RECIPES YOU NEED TO TRY
Web Mar 17, 2021 You need just three ingredients (pheasant breast, jalapenos, and bacon) to make this crowdpleasing appetizer. Recipe creator Lizzy says it's "a spicy, crisp, and delicious mouthful." 03 of 11 Pheasant …
From allrecipes.com
From allrecipes.com
NAPOLEONS RECIPE | KING ARTHUR BAKING
Web Glaze. 1 cup (113g) confectioners' sugar, sifted; 1/4 cup (57g) heavy cream or milk, at room temperature; 1/2 teaspoon light corn syrup or dark corn syrup
From kingarthurbaking.com
From kingarthurbaking.com
MASHED POTATO NAPOLEAN RECIPE | FOOD NETWORK
Web Directions Cut the onions into rings, place them in preheated buttered frying pan and saute them until caramelized. Remove and in the same pan, place the meat and fry it, cutting …
From foodnetwork.com
Author Jean-Louis GerinSteps 3Difficulty Easy
From foodnetwork.com
Author Jean-Louis GerinSteps 3Difficulty Easy
PHEASANT RECIPES : FOOD NETWORK | FOOD NETWORK
Web 1 day ago All Pheasant Recipes Ideas Showing 1-18 of 21 Roasted Pheasant (Pheasant Alla Fiorentina) Recipe | Courtesy of Gabriele Corcos|Debi Mazar Total Time: 1 hour 50 …
From foodnetwork.com
From foodnetwork.com
3 WAYS TO COOK PHEASANT IN A SLOW COOKER - WIKIHOW
Web Oct 12, 2020 2 pheasants, cut into fourths 1 medium onion, chopped 1 4-ounce (113 g) can of sliced mushrooms, drained 1⁄2 cup (120 ml) of chicken broth 2 tablespoons (16 g) of flour 1 tablespoon (15 ml) of Worcestershire sauce 1 teaspoon (5.5 g) of salt 1 clove of garlic, finely chopped 1 10.75-ounce (298 g) can of condensed cream of chicken soup
From wikihow.com
From wikihow.com
PHEASANT IN WHITE WINE SAUCE | MEATEATER COOK
Web Apr 25, 2022 8 pheasant leg quarters, skinned, bones intact; 8 ounces smoked bacon, cut into 1-inch pieces; 1 cup cremini mushrooms, stems removed, quartered; 1 cup small red …
From themeateater.com
From themeateater.com
30 BEST PHEASANT RECIPES TO TRY - GLORIOUSRECIPES.COM
Web Apr 10, 2023 6. Pheasant Cacciatore. Make a classic Italian “hunter’s stew” with this incredible pheasant cacciatore recipe that will definitely tantalize your taste buds! With …
From gloriousrecipes.com
From gloriousrecipes.com
PHEASANT RECIPES | BBC GOOD FOOD
Web A dinner party favourite, this bird can be cooked in classic roasts, casseroles, pies or made into meatballs. Pot-roasted pheasant 26 ratings A true autumnal treat, this pot roast …
From bbcgoodfood.com
From bbcgoodfood.com
30 BEST PHEASANT RECIPES - FOOD LOVIN FAMILY
Web Jul 18, 2022 The white wine and mushroom sauce is an earthy and rich complement to the light pheasant breasts. This is one of the best pheasant breast recipes due to its ease …
From foodlovinfamily.com
From foodlovinfamily.com
ROAST PHEASANT RECIPE - HANK SHAW'S RECIPE FOR ROAST PHEASANT
Web Apr 3, 2014 8 cups water 1/2 cup kosher salt 2 tablespoons sugar 2 bay leaves, optional 1 tablespoon crushed juniper berries, optional 2 tablespoons olive oil or softened butter …
From honest-food.net
From honest-food.net
BEST PHEASANT RECIPES - GUN DOG
Web Apr 13, 2022 For even better-tasting upland birds, first submerge the pheasants in a brine of 1 gallon of water mixed with 1 cup each kosher salt and brown sugar. Keep between …
From gundogmag.com
From gundogmag.com
PHEASANT NAPOLEAN – RECIPES NETWORK
Web Nov 16, 2014 1 pheasant breast boned, quartered and pounded slightly; 1 cup seasoned flour (salt, white pepper, sage) 2 red pepper rings 1/2-inches thick; 6 shiitake …
From recipenet.org
From recipenet.org
PHEASANT RECIPES | TRAVEL SOUTH DAKOTA
Web 1) Pound pheasant lightly on both sides, then cut into bite-sized pieces. 2) Prepare flour mixture by combining flour, seasoning salt and pepper in a small bowl. 3) Heat oil in a …
From travelsouthdakota.com
From travelsouthdakota.com
You'll also love