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Recipe : **** Madeira Roast Pheasant

Madeira Roast Pheasant
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Course:
Main Dish

Practical information

  • Prep time
    45 min
  • Cooking
    1 h 40
  • Ready in
    2 h 25
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
Madeira, pheasant

Recipe's Ingredients

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  • 2 tablespoons unsalted butter
  • 1 (unpeeled) coarsely chopped onion
  • 3 coarsely chopped celery stalk
  • 2 coarsely chopped carrot
  • 2 bay leaf
  • 2 tablespoons herbs de provence
  • 3 pheasants
  • 4 wings chicken
  • 2 backs chicken
  • 1 tablespoon unsalted butter
  • 1 tablespoon all purpose flour
  • garnish sprig parsley
  • 250 g room temperature unsalted butter
  • 70 ml madeira
  • 950 ml chicken broth

  • Recipe preparation steps

  • 1
    Preheat oven to 230°C.
  • 2
    Melt 2 tablespoons butter in large roasting pan.Stir in onion, celery, carrots, bay leaves and 1 tablespoon herbs de Provence.
  • 3
    Top with pheasant giblets, necks, chicken wings and backs.
  • 4
    Roast until well browned, turning frequently, about 40 minutes.
  • 5
    Reduce oven temperature to 375°.Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon herbs de Provence.
  • 6
    Pat pheasants dry inside and out.
  • 7
    Loosen breast skin on each by gently sliding fingers under neck flap and down between breast meat and skin, being careful not to tear skin.
  • 8
    Spread 1 1/2 tablespoons herb butter evenly over breast under skin of each.
  • 9
    Sprinkle each cavity with salt and pepper.
  • 10
    Place 2 tablespoons herb butter into each cavity.
  • 11
    Truss pheasants to hold shape.
  • 12
    Arrange on sides atop vegetable mixture in roasting pan.
  • 13
    Roast 15 minutes, basting frequently with pan juices.
  • 14
    Turn on second side and roast 15 minutes, basting frequently.
  • 15
    Turn pheasants breast side up.
  • 16
    Add Madeira to pan and continue roasting until juices run pale pink when thickest part of thigh is pierced, basting frequently, about 15 minutes.Transfer pheasants to platter and discard string.
  • 17
    Tent with foil.Add broth to roasting pan.
  • 18
    Boil until reduced to 3 cups liquid, scraping up any browned bits, about 6 minutes.
  • 19
    Strain sauce and degrease.
  • 20
    Melt 1 tablespoon butter in heavy small saucepan over low heat.
  • 21
    Add flour and stir 3 minutes.
  • 22
    Whisk in sauce in thin stream.
  • 23
    Simmer 5 minutes, stirring frequently.
  • 24
    Adjusting seasoning.
  • 25
    Pour into bowl.
  • 26
    Garnish pheasant with parsley.
  • 27
    Pass sauce separately.
  • Ready !