Roasted Stuffed Pheasant With Fresh Corn Sauce Recipes

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.

ROASTED PHEASANT: PHEASANT ALLA FIORENTINA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large saute pan over medium heat and add 1 tablespoon olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 minutes. When the pork is no longer pink, add the garlic and sage and saute until fragrant, about 1 minute more. Deglaze the pan with 1/4 cup white wine, scraping up the browned bits from the bottom of the pan. Stir in the bread crumbs. Remove the stuffing mixture to a bowl and allow to cool.
• Season the cavity of the birds with salt and pepper.
• Divide the stuffing evenly between the two pheasants' cavities.
• Roast the pheasants 25 minutes. Add 1/2 cup white wine to the bottom of the pan. Turn the oven heat up to 425 degrees F and cook another 25 minutes, or until a thermometer inserted in the thickest part of breast registers 160 degrees F. Allow to rest 10 minutes before serving so the juices can redistribute.
• Remove the dressing from the bird and serve along side. Garnish the dish with fresh sage leaves.

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.

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.

POT-ROASTED PHEASANT

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.

STUFFED ROAST PHEASANT WITH SHERRY WILD RICE

Steps:

• Preheat the oven to 425 degrees.
• Place the rice, 2 cups of the water, salt to taste and the bay leaf in a small saucepan with a tight-fitting lid. Bring to a boil and stir and simmer for 45 minutes, or until done. Remove the bay leaf and drain. Set aside.
• Melt 2 tablespoons of the butter in a saucepan, add the chopped onions and celery. Cook, stirring, over low heat until the vegetables are wilted, about 5 minutes. Add the Sherry, the drained rice and salt and pepper to taste. Blend well and let cool.
• Spoon the rice mixture into the pheasant cavity and truss.
• Place the pheasant in a shallow roasting pan, season with salt and pepper to taste. Rub with the oil. Lay the pheasant on one side and scatter the neck, the gizzard and onion halves around it.
• Place the roasting pan in the bottom rack and bake the pheasant for 20 minutes, basting occasionally. Turn the pheasant on its other side and bake for 20 minutes more, basting occasionally. Reduce the heat to 400 degrees and remove the fat from the roasting pan. Place the pheasant on its back. Add the remaining tablespoon of butter, the chicken broth and the remaining quarter cup of water and roast, basting occasionally, for 20 minutes more, or until browned all over.
• Place the roasting pan on top of the stove; untruss the pheasant, remove from the pan and set aside for carving. Bring the gravy in the pan to a boil for 30 seconds, stirring and scraping to deglaze.
• Carve the pheasant; serve with hot gravy and the stuffing.

ROASTED PHEASANT

Steps:

• 1. Preheat oven to 350°F. Mince the garlic with the salt; place in a bowl. Add the tangerine juice and peel, 1 tablespoon olive oil, dried tarragon, and pepper. Set aside.
• 2. Blanch the carrots and potatoes for 7 to 8 minutes in boiling water. Drain and place in a bowl with the tomatoes. Reserve.
• 3. Carefully loosen breast skin of the pheasant; place a sprig of tarragon underneath each side of the breast. Replace the skin neatly. Squeeze the halved tangerine into the cavity, then sprinkle with salt and pepper. Place the apple pieces, shallots, and sage in the cavity; tie legs together with kitchen string.
• 4. Place reserved vegetables in a small roasting pan. Toss with garlic-tangerine mixture. Place the pheasant, breast side up, on top of the vegetables. Brush pheasant with the remaining tablespoon of oil. Lay bacon slices over the breast. Pour broth in the bottom of the pan.
• 5. Roast in the center of the oven for 1 hour, basting 2 or 3 times. Remove bacon and continue to roast until the breast is brown and the pheasant is cooked through, about 20 to 30 minutes longer. Test for doneness with tip of a knife in the thickest part of the thigh. The juices should run clear. Let pheasant rest 10 minutes before carving.
• 6. Carve the pheasant, remove to a serving platter and surround with the vegetables. Spoon some of the juices over top. Serve extra juices alongside. Garnish with fresh sage.

STUFFED PHEASANT BREASTS WITH WILD-MUSHROOM SAUCE

Steps:

• Separate legs and thighs from each bird. Remove and reserve skin, then cut meat away from the bones, being careful to remove small bones and gristle. Set aside.
• Skin, then bone the breasts. The procedure is exactly the same as for a chicken: With the bird lying on its back, use a sharp knife to make a deep incision just beside the breast bone. Then pull the meat - called the supreme - away from the carcass. Repeat the procedure for the other breast, and for remaining pheasant. On the inner side of each breast there will be a small fillet. Remove the stringy nerve from each of them. Using a broad knife blade, pound the small fillets slightly to flatten and set aside.
• Cut deep pockets into each of the supremes for stuffing, taking care not to pierce all the way through. Set aside.
• Use skin, carcass, heart, gizzard and wings to prepare a stock, as one would prepare chicken stock.
• Rinse caul fat under cold water for several minutes, then drain well.
• Prepare the stuffing. Put dark meat from legs and thighs through a meat grinder, or grind in a food processor. Add egg whites, season with salt, pepper and paprika, and pass through a fine mesh sieve, using a stiff plastic scraper, or, if available, use the fine mesh sieve attachment of an electric mixer. Combine meat and egg mixture with the creme fraiche in a mixing bowl and whip with an electric beater for several minutes, or until the mixture is very elastic.
• Saute pheasant livers in butter for about two minutes.
• Open each supreme, carefully add stuffing and in the center of each place half of a sauteed liver. Close supremes so that no stuffing seeps out, and cover the opening with the flattened fillets from Step 2. Wrap each stuffed supreme in a single layer of caul fat. This can be done several hours ahead, then refrigerated. Remove pheasant from the refrigerator about 30 minutes before cooking.
• Preheat oven to 350 degrees.
• Salt and pepper each supreme, then brown on both sides in butter. Place su-premes in a shallow, buttered pan, cover with foil and bake for 30 minutes. While pheasant is cooking, prepare sauce and figs.
• To serve, cut each packet on the bias into five or six thin slices, arrange on warm plates and serve with shallot and wildmushroom sauce. The caul fat should have cooked away, and so need not be removed for serving.

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.