Pot Roast Pheasant With Pearl Barley Stuffed Onions Food

POT-ROASTED PHEASANT

Pot-roasted pheasant image

A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken

Provided by Good Food team

Categories Dinner, Main course

Time 2h20m

Yield Serves 4

Number Of Ingredients 16

Ingredients

2 pheasants, tied (ask your butcher to do this)
1 tbsp plain flour, well seasoned
50ml vegetable oil
2 rashers smoked streaky bacon, thinly sliced
8 shallots, peeled and left whole
2 carrots, peeled and quartered lengthways
2 parsnips, peeled and quartered lengthways
1 garlic clove, peeled and crushed
1 thyme sprig
1 marjoram sprig
2 bay leaves
100ml marsala or sweet sherry
50ml red wine
200ml chicken stock
1 tsp caster sugar
bread sauce, to serve

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.

Nutrition Facts : Calories 565 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.95 milligram of sodium

ROASTED PHEASANTS WITH OYSTER STUFFING

Roasted Pheasants with Oyster Stuffing image

A hunter's holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with savory oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens.

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 can (8 ounces) whole oysters
2 cups herb stuffing mix
2 cups corn bread stuffing mix
1 can (14-1/2 ounces) chicken broth, divided
1 medium onion, chopped
1/2 cup chopped celery
1/4 cup egg substitute
2 pheasants (2 to 3 pounds each)
2 tablespoons Worcestershire sauce
1 teaspoon poultry seasoning
6 bacon strips

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.

Nutrition Facts : Calories 528 calories, Fat 18g fat (6g saturated fat), Cholesterol 178mg cholesterol, Sodium 1053mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 62g protein.

ROAST PHEASANT

Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories 100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

Ingredients

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

More about "pot roast pheasant with pearl barley stuffed onions food"

PHEASANT WITH PEARL BARLEY RECIPE | DELICIOUS. MAGAZINE

Web Sep 30, 2010 Add the pearl barley and ½ tsp salt. Cover and simmer for 30 minutes until the barley is cooked al dente. Meanwhile, heat the fat …
From deliciousmagazine.co.uk
5/5 (3)
Total Time 2 hrs
Category Roast Recipes
Calories 613 per serving

Bring 350ml of the chicken stock and 50ml water to the boil in a pan. Add the pearl barley and ½ tsp salt. Cover and simmer for 30 minutes until the barley is cooked al dente.
Meanwhile, heat the fat or butter in a large, flameproof casserole. Season the pheasants inside and out, then brown them lightly all over. Lift out with a slotted spoon and leave to cool slightly. Lay 1 bacon rasher over each of the breasts (2 rashers per bird) and tie in place with string.
Preheat the oven to 220°C/fan200°C/gas 7. Add the shallots to the pan and brown all over. Add the other veg, rosemary, ½ tsp salt and some black pepper. Cover and cook over a medium heat for 10 minutes, stirring now and then, until the veg are golden and half-cooked.
Mix the bay leaves and juniper berries into the vegetables with the cooked pearl barley, Marsala, Madeira or sherry and the remaining chicken stock. Rest the pheasants on top, bring to the boil on the hob over a high heat, then cover and transfer to the oven. Cook for 20 minutes, then remove the lid and cook for a further 10 minutes to brown the bacon. Remove from the oven, cover again and leave to rest for 5 minutes.

Pot Roast Pheasant With Pearl Barley Stuffed Onions Food

POT-ROASTED PHEASANT

A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken

ROASTED PHEASANTS WITH OYSTER STUFFING

A hunter's holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with savory oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens.

ROAST PHEASANT

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