ROAST PHEASANT WITH GRAPES AND WALNUTS
Pheasant is delicious roasted, so long as the game bird is very young. Ask your butcher for a young female pheasant, since their flesh is juicier than older pheasants. As easy to roast as turkey or chicken, pheasant is somewhat less fatty and, if not farm-raised, far more flavorful than commercial poultry.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- Rub the pheasant with the olive oil. Season with salt and pepper. Stuff with fresh herbs and the lemon and truss. Spread the onions in a roasting pan and lay the pheasant on top of them. Add the chicken stock and Marsala wine to the pan.
- Roast 35 to 45 minutes, or until the thigh juices run clear when pricked with a fork, basting every 15 to 20 minutes with the pan juices. If the feet of the pheasant begin to darken, tent with foil. Transfer to a cutting board and let rest.
- Meanwhile, transfer the roasting pan to the stovetop, skim the fat, and bring the pan juices to a boil, scraping any browned bits from the pan. Add the grapes and walnuts and cook 15 minutes, or until the grapes are soft and the juices are thickened. Crush some of the grapes with the back of a spoon to release their juices.
- Slice the pheasant into 1/4-inch slices and serve over the radicchio. Spoon the grapes and walnuts alongside and season with salt and pepper.
POT-ROAST PHEASANT WITH FINO & PORCINI
This dish is full of woodland flavours from the herbs, mushrooms and stock. The sherry works well with pheasant, while the grapes add a touch of sweetness
Provided by Rosie Birkett
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Soak the dried porcini in 100ml boiling water for 10 mins until softened and then drain, reserving the mushroom stock.
- Cover each pheasant in four overlapping slices of prosciutto and tie them each in place with a piece of string. Heat the oil in a high-sided, heavy-bottomed skillet or frying pan over a medium heat. Season the pheasants all over and brown them one at a time in the pan, starting with the breast side for a few mins, and then turning until they are golden all over - this should take about 8 mins. Tuck the bay leaves into their cavities, then put them into one large or two medium-sized flameproof, lidded casseroles.
- Keeping the pan on the hob, lower the heat and add the butter. When it has melted, add the juniper berries, thyme and shallots, then season. Fry gently for 5-10 mins, until the shallots are golden brown. Add the flour to the pan and cook, stirring for 1 min. Then turn up the heat and pour in the sherry, scraping the bottom of the pan to pick up any crust. Cook for 1-2 mins, stirring, then add the stock and mushroom water, and bring to the boil. Simmer for 10 mins, or until reduced by a third, then pour into the casserole with the pheasants.
- Cover the casserole tightly with foil and put the lid on top of the foil. Roast the pheasants in the oven for 20 mins, then uncover the pot and put back in the oven for a further 15-20 mins or until cooked through (a little pinkness is okay). Lift out the pheasants onto a platter, cover with foil and rest them for at least 10 mins.
- While the pheasants are resting add the grapes, porcini and cream to the liquor in the casserole and cook over a gentle heat for 10-15 mins (if your casserole is not flameproof, tip the cooking juices into a saucepan instead). While this is cooking, carve the breasts and legs off the birds, put in a roasting tin and cover with foil. Just before serving, return to the oven at 150C/130C fan/gas 2 for 3 mins to heat through. Serve the meat with a generous spoonful of the sauce and the side dishes.
Nutrition Facts : Calories 772 calories, Fat 60 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium
ROASTED GRAPES
Provided by Food Network
Time 35m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Preheat the oven to 450 degrees F.
- Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
- Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.
PHEASANT NORMANDY
I designed this recipe for skinless pheasant legs, which can be cooked entirely on the stovetop. If you have skin-on legs, you can crisp the skin in at 375°F oven at the end. Obviously this will work with chicken, but it's also great with partridges or ruffed grouse as well. You could also use wild turkey thighs.
Provided by Hank Shaw
Categories Main Course
Time 2h15m
Number Of Ingredients 10
Steps:
- Salt the pheasant legs and let sit at room temperature for 30 minutes.
- Heat 2 tablespoons of the butter in a Dutch oven or another large, oven-proof pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels.
- Dust the pheasant in flour and add the remaining 2 tablespoons of butter to the pan. Brown the pheasant for 3 to 5 minutes per side. Remove from pan and set aside.
- Add the onion and increase the heat to medium-high. Sauté, stirring occasionally, until they just begin to brown, about 5 to 8 minutes.
- Take the pan off the heat and pour in the brandy. Put the pan back on the heat and, using a wooden spoon, scrape any browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil. Add the thyme. Lay the pheasant legs in the pan, cover and simmer gently until tender, anywhere from 90 minutes to 2 1/2 hours.
- Fish out the pheasant legs and strip the meat off the bones if you want to. Turn the heat to high, add the apples and boil down the sauce by half. When the sauce gets a little syrupy, turn off the heat and add the cream. Add salt to taste. Serve by spooning some apples and onions on everyone's plate and topping it with the pheasant.
Nutrition Facts : Calories 651 kcal, Carbohydrate 29 g, Protein 25 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 192 mg, Sodium 126 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
25 BEST WAYS TO COOK PHEASANT
Switch up your meal routine with these easy pheasant recipes! From oven-roasted to stew to pot pie, you can make plenty of delicious pheasant dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pheasant recipe in 30 minutes or less!
Nutrition Facts :
ROASTED PHEASANT WITH WILD RICE AND MUSHROOM STUFFING
Pheasant has a mild, delicate flavor, a bit like a young chicken, but is much leaner than chicken, so care must be taken not to overcook it, as it can easily dry out. When cooked, the meat will appear a little pinker than chicken.
Time 2h5m
Yield Serves 2
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Heat butter in a heavy skillet over medium heat.
- Add onions, celery, shallots and garlic, and cook, stirring, until soft, about 10 minutes.
- Add mushrooms and cook for another 10 minutes, or until the mushrooms wilt.
- Add wine or broth and scrape the bottom of the pan with a wooden spoon to release any browned bits.
- Cook until most of the wine or broth is evaporated.
- Transfer contents of skillet to a bowl.
- Add apricots, wild rice, parsley, sage, thyme and salt and pepper.
- Stir to combine; set aside.
- Season pheasant inside and out with salt and pepper.
- Stuff cavity loosely with rice mixture, then arrange on a rack in a roasting pan.
- Roast for 10 minutes; reduce oven temperature to 350°F and roast for about 25 minutes more per pound, or until the juices in the thigh run clear when it is pierced with a knife. Set pheasant aside to let rest for 15 minutes, then carve and serve.
Nutrition Facts : Calories 1040 calories, Fat 44 grams, SaturatedFat 17 grams, Cholesterol 265 milligrams, Sodium 960 milligrams, Carbohydrate 60 grams, Protein 94 grams
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