Pheasant Baked In Dough Blanket With Vegetable Stuffing Food

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ROASTED STUFFED PHEASANT WITH FRESH CORN SAUCE



Roasted Stuffed Pheasant with Fresh Corn Sauce image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 16

1 tablespoon unsalted butter
1 small white onion, finely diced
1 large stalk celery, finely diced
1/2 cup finely crushed plain salted crackers, such as wheat crackers
1 large egg
1 1/2 tablespoons chopped fresh sage
1/3 cup fresh corn kernels, roasted
6 tablespoons chicken stock
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 fresh pheasant (about 2 1/4 pounds)
2 to 3 strips country-style smoked bacon
6 cups fresh corn kernels (6 ears)
1/2 habanero chile, seeds removed
1 tablespoon freshly squeezed lime juice
2 teaspoons salt

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.

EASY PHEASANT CASSEROLE



Easy Pheasant Casserole image

My husband found this one at allrecipes.com.

Provided by Kristen Clayton

Categories     Casseroles

Time 45m

Number Of Ingredients 7

6 oz dry bread stuffing mix
4 Tbsp butter, melted
1 1/2 c hot water
10 1/2 oz can chicken gravy
1 lb pheasant, cooked and cubed
16 oz frozen mixed vegetables
1/4 tsp dried thyme

Steps:

  • 1. Preheat oven to 350 degrees
  • 2. Combine stuffing, butter and water. Stir untill liquid is absorbed
  • 3. In a 2qt casserole, combine gravy, pheasant, vegetables and thyme. Mix well. Spoon stuffing on top of mixture
  • 4. Bake 45 minutes, until hot and bubbly

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