Braised Pheasants In Madeira Recipes

PHEASANT MADEIRA

Steps:

• Preheat oven to 350 degrees.
• Salt and pepper the pheasant pieces, then brown in a Dutch oven over medium-high heat, a few at a time, in the butter. Remove browned pieces and set aside as they are ready.
• Saute onions and mushrooms in drippings until onions turn clear. Place pheasant pieces on top of the vegetables, pour wine over, cover and place in preheated oven. Cook until tender - about 90 minutes (see note). Remove birds to warmed serving platter.
• Place Dutch oven on top of the stove and raise temperature to boiling. Reduce sauce by almost half.
• Beat the egg yolk in a cup. Using a tablespoon, begin spooning hot sauce into egg yolk, stirring all the time, until you have a cupful of hot egg yolk and sauce. (If the egg yolk strings, you have added the hot sauce too fast. You'll have to throw out the cupful and start again.) When you have a well-blended cup of hot egg yolk and sauce, pour it back into the boiling sauce, stirring vigorously. Cook and stir until it thickens like gravy. Place in a gravy boat and serve with the birds.

BRAISED PHEASANT WITH CELERY AND WALNUTS

Steps:

• Preheat oven to 350 degrees.
• Brown the pheasant in two tablespoons butter in a casserole. Add the orange juice and Madeira or port, salt, pepper and stock. Cover and braise in the oven for 45 minutes or until tender, basting occasionally.
• Meanwhile, trim the celery, cut into one-half-inch slices crossways. Heat the remaining butter in a skillet and add the walnuts and celery. Saute over high heat with salt and pepper to taste, keeping celery crisp.
• Julienne the orange rind and simmer in boiling water until tender (about 45 minutes). Strain and set aside.
• Test the pheasant for doneness and season with salt and pepper. Remove to a heated serving dish. Bring the cooking juices to a boil and reduce (if the sauce is very thin, add a little cornstarch mixed to a smooth paste with water and bring to boil). Season to taste with salt and pepper and pour the sauce around the pheasant and serve with the celery and walnuts scattered on top with the orange rind.