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 WITH MORELS
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 1h5m
Yield 2 generous servings
Number Of Ingredients 7
Steps:
- Two days in advance, place the unwrapped pheasant on a rack in the refrigerator with a plate underneath. Allow to air-dry, turning occasionally.
- Preheat oven to 375 degrees. If they are gritty, rinse the morels quickly under running water and dry with paper towels. Slice the tops and stems. Soften the shallots in one tablespoon of butter in a skillet and add the morels. Cook over high heat until the liquid evaporates. Chop the liver and heart and briefly saute. Set aside.
- Insert the remaining butter and the tarragon under the pheasant breast skin, distributing it as evenly as possible. Fill the cavity with the morel mixture, season to taste and truss.
- Place the pheasant on its side in a roasting pan and roast for 10 minutes, basting when you do so. Turn on the other side and roast a further 10 minutes. Then turn the pheasant breast up and finish cooking until it is tender, about 45 minutes to an hour.
- Place the pheasant on a warm serving dish. Skim the fat from the roasting juices and add the stock. Bring to boil and simmer until reduced by half. Meanwhile, remove the morels from the pheasant cavity. Add them to the stock and simmer for 30 seconds. Pour into a heated sauce boat and serve separately.
Nutrition Facts : @context http, Calories 1028, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 59 grams, Fiber 4 grams, Protein 105 grams, SaturatedFat 23 grams, Sodium 1656 milligrams, Sugar 5 grams, TransFat 1 gram
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-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
ROAST PHEASANT
Taken from a book called "Celtic Folklore Cooking". I have yet to try this, as I'm still waiting for one of our hunter-type friends to supply me with a brace of pheasants. Crispy roasted potatoes are the suggested accompaniment for this. A fruited wild rice is another possibility.
Provided by Cecily Parsley
Categories Pheasant
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- Melt half a stick of butter in roasting pan. Dredge the pheasants in 2 tbsp of the flour and gently brown them over medium heat for 3 minutes. Combine half of the remaining butter with the sage and rub it inside each pheasant.
- Place the pheasants breast side up in the roasting pan and cover with the bacon slices. Roast the birds for 35 minutes and baste frquently to ensure they will not dry out.
- Transfer the pheasants to a serving dish. Leave just enough of the fat in the pan to brown the onion. Add the mushrooms to the onion and toss for a few minutes. Add the remaining tbsp flour and whisk until smooth. Gradually pour in the port and chicken stock.
- Bring the mixture to a boil and simmer for 10 minutes. Remove any scum fromthe surface, season to taste with salt and pepper, and serve on the side as a gravy.
Nutrition Facts : Calories 1182.6, Fat 71.2, SaturatedFat 29, Cholesterol 362.2, Sodium 604.8, Carbohydrate 18, Fiber 0.7, Sugar 6.9, Protein 96.5
ROAST PHEASANT WITH WILD MUSHROOM DUXELLES AND ROASTED VEGETABLES
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Place 1/2 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook for about 15 seconds. Add the mushrooms and cook, stirring frequently, until the mushrooms have given off their liquid and most liquid has evaporated, about 10 minutes. Stir in the parsley, 1/2 teaspoon of salt and pepper to taste.
- Use your fingers to carefully loosen the skin over the breasts on each pheasant. Place some of the mushroom duxelle under the skin of each bird. Place 1 head of roasted garlic into the cavity of each bird. Rub the remaining teaspoon of olive oil over the skin of the pheasants. Season with salt and pepper. Tie the legs together. Place in a large roasting pan and surround with the carrots, potatoes and onions.
- Roast for 15 minutes, stopping once to run a spatula under the pheasants to prevent them from sticking. Lower the oven temperature to 350 degrees. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 30 minutes longer. Let stand for 10 minutes. Remove the string. Season the vegetables with salt and pepper. Cut the pheasants in half and serve with the roasted vegetables.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 20 grams, Fiber 9 grams, Protein 51 grams, SaturatedFat 5 grams, Sodium 470 milligrams, Sugar 13 grams
More about "roast pheasant with morels recipes"
BRAISED PHEASANT LEGS IN MOREL SAUCE RECIPE - FORAGER
From foragerchef.com
5/5 (1)Servings 4Cuisine FrenchCategory Main Course
- In a large braising pan such as a cast iron skillet, heat a few tablespoons of oil until hot. Meanwhile, season the pheasant legs with salt and pepper, then dredge in the flour, tapping off the excess.
- Add the wine or brandy to the pan and cook for seconds, then add the stock and dried morel mushrooms, cover the pan, and bake for 1.5 hours, or until the meat just barely moves from the bones. Cool the pheasant legs in their liquid until you can handle them.
- Remove the pheasant legs to a cutting board and remove the pin bones from the lower portion of each leg. Most of the bones will pull out, but there will be one stubborn, large bone, which you can break off with a pliers or just leave for guests to remove.
- If your morels are very large, consider cutting them into pieces and putting them back into the braising liquid.
HOW TO ROAST A PERFECTLY MOIST PHEASANT - PHEASANT …
From projectupland.com
5/5 (4)Author Jack HennessyCuisine AmericanCategory Main Course
ROASTED PHEASANT - BAKE IT WITH LOVE
From bakeitwithlove.com
5/5 (5)Total Time 1 hr 20 minsCuisine AmericanPublished Sep 1, 2022
30 BEST PHEASANT RECIPES TO TRY - GLORIOUS RECIPES
From gloriousrecipes.com
EASY ROASTED WILD PHEASANT RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
25 BEST PHEASANT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
WHOLE ROASTED PHEASANT | GAME RECIPES | JAMIE …
From jamieoliver.com
ROAST PHEASANT AND BREAD SAUCE RECIPE - BBC FOOD
From bbc.co.uk
PHEASANT AND MOREL POTPIE | SAVEUR
From saveur.com
MORELS RECIPES - NYT COOKING
From cooking.nytimes.com
ROAST PHEASANT WITH MORELS - DINING AND COOKING
From diningandcooking.com
PHEASANT RECIPES - NYT COOKING
From cooking.nytimes.com
ROAST PHEASANT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GRILLED PHEASANT WITH MOREL POLENTA & ROASTED TOMATO COULI
From pheasantfordinner.com
ROAST PHEASANT RECIPE - HANK SHAW'S RECIPE FOR ROAST …
From honest-food.net
WHOLE ROAST PHEASANT RECIPE | COOKING TIPS & MORE
From pheasantfordinner.com
FARM-RAISED ROAST PHEASANT RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST SAN FRANCISCO RESTAURANTS - THE NEW YORK TIMES
From nytimes.com
You'll also love