POT-ROAST PHEASANT
Gordon's pheasant dish makes an affordable but smart meal for two
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 16
Steps:
- Start with the potatoes. Heat oven to 200C/180C fan/gas 6. Trim the wider side off the potato and cut into 2 thick slices, so each side sits flat in the pan. Heat the oil in an ovenproof frying pan and fry the bacon for 2 mins until crisp. Push the bacon aside; then, over a very high heat, brown the potato slices really well for about 3 mins on each side.
- Add the thyme, splash in the stock and place in the oven while you cook the pheasant.
- Season the pheasant really well. Heat the oil in a casserole dish and add the pheasant pieces. Spend about 10 mins making sure the meat is well coloured on all sides, using tongs to turn the pieces when needed.
- Remove the meat from the dish and add a splash more oil. Sizzle the bacon for 1 min, then add all the vegetables and the thyme. Turn up the heat and brown the vegetables really well. Nestle the legs amongst the vegetables and sit the breast on top. Place in the oven, uncovered, to roast for 25 mins.
- Remove the dish from oven, lift out the breast and leave somewhere warm to rest. Pour the chicken stock over the legs and return to the oven for 20 mins to braise. Meanwhile, gently reheat the carrot purée in a pan, stirring in a touch of butter.
- Remove the legs from the dish and set aside. Use a potato masher to squash the veg into the sauce to thicken. Season well and strain the sauce into a bowl. Remove the potatoes from the oven, and finely chop the bacon from the potato pan into small bits - you are now ready to carve the pheasant and plate up.
- Neatly cut each breast away from the carcass. Slice into 2 and cut each leg through the joint into 2 pieces. Cut each potato in half on an angle. Smear a large spoonful of carrot purée along one side of the plate. Lean the pheasant pieces against each other and lay a piece of potato alongside. Scatter the pheasant breast with the chopped bacon, spoon over the sauce and serve.
Nutrition Facts : Calories 599 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.76 milligram of sodium
POT-ROASTED PHEASANT
A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
Provided by Good Food team
Categories Dinner, Main course
Time 2h20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
- In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.
Nutrition Facts : Calories 565 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.95 milligram of sodium
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.
ROAST PHEASANT
This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.
Provided by kelly13jane
Categories 100+ Everyday Cooking Recipes
Time 2h25m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg
POT-ROAST PHEASANT WITH CIDER & BACON
Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce
Provided by James Martin
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.
- Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
- Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.
- Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.
Nutrition Facts : Calories 865 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 67 grams protein, Sodium 1.6 milligram of sodium
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- Melt the butter in a large non-stick casserole pot. Season the pheasants with salt and ground black pepper. Place the pheasants into the casserole pot and brown until pale golden on all sides.
- Add the onions, bacon, celery, carrot and sage sprigs to the pot and cook over a medium heat until the onion is soft and translucent and the bacon is crispy.
- Return the pheasants to the pot and sprinkle over the apples. Pour over the calvados and set alight. Once the flames have died down add 290ml/½ pint of the cider and the chicken stock.
- Place the apples onto a baking tray that has been brushed with a little butter and sprinkle with the sugar. Place in the oven and bake for about ½ hour, basting the apples a few times during cooking.
- Remove the pheasants from the pot and place on a chopping board. Remove the thighs and breasts and set aside to keep warm. Chop the carcass into four pieces and place back into the pot with the vegetables with the remaining cider.
- Strain the sauce into a bowl through a fine meshed sieve. Pour the strained sauce back into the pot and add a splash of calvados. Reduce by half. Add the cream and simmer for a further 5 minutes or until the sauce is creamy and slightly thickened.
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