Emerils Favorite Roast Pheasant Emeril Lagasse Recipe 475 Food

EMERIL'S FAVORITE ROAST PHEASANT - EMERIL LAGASSE RECIPE - (4.7/5)

Steps:

• 1. Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven. 2. Season the cavities and the outside of each pheasant liberally with salt and pepper. 3. Divide the chopped onion and carrot equally among the cavities of the pheasants. 4. Squeeze the juice from both halves of the orange and set aside. 5. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. 6. Insert 1 sprig of thyme into the cavity of each pheasant. 7. Arrange the pheasants in a large roasting pan, breast sides up. 8. 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. 9. 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.) 10. Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce. 11. Using a spoon, carefully remove as much extra fat from the pan as possible. 12. 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. 13. 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. 14. Swirl in the butter and remove from the heat. 15. Season, to taste, with salt and pepper. 16. Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. 17. Serve 1/2 pheasant per person, napped with some of the sauce. *Note: Wild pheasants are usually smaller birds, and thus will cook in less time. If you are using wild pheasants, please adjust the recipe accordingly.

EMERIL'S POT ROAST

Steps:

• Preheat the oven to 325 degrees.
• Make 10 slits throughout the roast.
• Stuff a clove of garlic in each slit.
• Rub the entire roast with the olive oil.
• Season with salt& pepper.
• Heat a large skillet over medium heat.
• When the pan is hot, sear the roast on all sides, about 3-4 minutes.
• Remove from the pan and place the roast in a dutch oven with a cover.
• Add the stock and cover.
• Place in the oven and cook for 4 hours.
• Place the vegetables around the roast and cover.
• Cook for an additional hour.
• Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
• Whisk the flour and water together.
• Pour the reserved liquid and grime into a saucepan and bring to a simmer.
• Whisk the flour mixture into the reserved liquid.
• Bring the liquid back to a simmer and cook for 4-6 minutes.
• Season with salt and pepper.

EMERIL LAGASSE'S CAYENNE ROASTED PEANUTS

Steps:

• Preheat oil in deep fryer or saucepan.
• Fry the peanuts until golden, about 1 minute.
• Drain and season with cayenne and salt to taste.