Roast Pheasant Stuffed With Chestnut Bread Dressing Recipes

ROASTED PHEASANTS WITH OYSTER STUFFING

Steps:

• Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan. , Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing.

ROAST PHEASANT

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.

ROASTED STUFFED PHEASANT WITH FRESH CORN SAUCE

Steps:

• To prepare the stuffing: Melt the butter in a saute pan over low heat. Add the onion and celery and cook for 20 minutes, or until the onion is cooked through but not brown. Set aside. Put the crackers in a large bowl, add the egg, the cooked onion and celery, the sage, roasted corn, chicken stock, salt, and pepper and mix well. To stuff and roast the pheasant: Preheat the oven to 375 degrees. Season the pheasant cavity with some of the salt and pepper, then put the stuffing inside. Truss with skewers or tie with butcher's twine. Season the bird with the remaining salt and pepper. Lay the bacon over the breast. Place the pheasant on a metal roasting rack set inside a roasting pan and place on the middle rack of the oven. Roast for 25 minutes, basting the legs once or twice with the pan juices. After 25 minutes raise the temperature to 450 degrees and finish the bird for 10 minutes more, or until golden brown with an internal temperature of about 140 degrees near the thigh. To prepare the sauce: While the pheasant is roasting, puree the corn kernels in a food processor. You should have about 2 cups of pure. Place in a small saucepan with the habanero. Bring the juice to 200 degrees. Do not boil or the sauce will break. Add the lime juice and salt. To serve: Let the bird rest for 5 minutes before carving. Take the bacon off the breast and carve the bird, dividing the breast and thighs. Serve with the corn sauce and sauteed leeks.

ROAST PHEASANT STUFFED WITH CHESTNUT BREAD DRESSING

Steps:

• Preheat oven to 375 degrees. Combine all ingredients except butter and pheasants with 1/2 cup of broth in a large bowl. Add 6 tablespoons of the butter. Stir until mixture is well combined.
• Clean the insides of the birds well with a damp cloth. Fill each bird with as much of the dressing as it will comfortably hold. Pin or stitch the cavity closed. Place the remaining dressing in a casserole. Set aside.
• Brush the remaining butter over the skin of each pheasant. Place pheasants in a large, deep roasting pan, breast side down. Cover. Roast for 30 minutes. Meanwhile, stir enough chicken broth into the remaining dressing to moisten it to your taste.
• Reduce heat to 350 degrees. Uncover. Place dressing in oven with pheasants. Roast pheasants until juices run clear when pricked with a fork in the thickest part, about 30 additional minutes. Remove pheasants and dressing from oven.
• Remove the birds from the pan. Let stand for 10 minutes. Cut each bird in half lengthwise. Serve, passing additional dressing separately.

POT-ROAST PHEASANT WITH PEARL BARLEY & STUFFED ONIONS

Steps:

• First, start to make the stuffed onions. Heat oven to 140C/120C fan/gas 1. Lay the whole onions on a large sheet of foil and wrap up to make a parcel. Cook for 1 hr 30 mins or until soft, then remove and leave to cool. Turn up the oven to 180C/160 fan/gas 4.
• While the onions are roasting, heat a medium flameproof casserole dish and add 1 tbsp oil. When the dish is hot, add the pheasant crown and brown on the skin side, then set aside. Add the remaining oil and the onion and fry for 10 mins until soft and starting to brown. Add the garlic and parsnip, cook for a few mins, then add the pearl barley and cider. Simmer until the cider has reduced by half, then pour in the chicken stock and keep on a low simmer for 15-20 mins.
• Remove and discard the core from the baked onions using a teaspoon, making them hollow but still keeping them intact. In a mixing bowl, mix all the stuffing ingredients and season. Spoon the stuffing into the hollow onions, making sure that they are full. Roll any extra stuffing into small balls.
• Add the pheasant crown and any balls to the simmering barley and sprinkle with a little salt, then add the stuffed onions and thyme. Cover with a lid and put in the oven for 20 mins.
• To make the salsa, bring a pan of salted water to the boil and blanch the sprout tops until they are just soft, then plunge them into a bowl of iced water. Drain the leaves and squeeze out any excess water, then chop roughly. Add them to the small bowl of a food processor, along with the mace, chestnuts, garlic, rapeseed oil and lemon zest, and blitz until it becomes a rough salsa texture. Add a little seasoning to taste.
• Once the pheasant is cooked, remove the dish from the oven and transfer the pheasant to a plate to rest. Cover loosely with foil. Return the barley to the heat and stir in the mushrooms, apple and parsley - using the mixture to baste the stuffed onions. When it becomes a rich and reasonably thick stew, remove from the heat.
• Remove the breasts from the crown with a sharp knife and trim a little to neaten them. Spoon the pearl barley onto a large serving bowl or plate, put the pheasant breast on top and serve with the braised onions and extra meatballs. To finish the dish, add a large spoonful of the salsa and sprinkle over the crispy sage leaves.