Recipe: Roasted Pheasant

Recipe

 

We were looking for turkey alternatives for this Thanksgiving and found this Roasted Pheasant recipe on Epicurious. Do any of you cook game for your Thanksgiving dinner? Share in the comments if you do!

Roasted Pheasant
Write a review
Print
Ingredients
  1. 1 clove of garlic
  2. Coarse salt
  3. Juice of 2 tangerines, plus 1 1/2 teaspoons finely grated peel and 1 tangerine, halved
  4. 2 tablespoons olive oil
  5. 1 teaspoon dried tarragon
  6. Freshly ground black pepper, to taste
  7. 2 carrots, halved lengthwise and cut into 2-inch lengths
  8. 1/2 pound white new potatoes, scrubbed and quartered
  9. 4 large ripe plum tomatoes, halved lengthwise and seeded
  10. 1 pheasant, about 2 1/2 pounds
  11. 2 sprigs fresh tarragon, or flat-leaf parsley
  12. 1/2 tart apple, cored and cut in pieces
  13. 2 shallots, peeled and halved
  14. 3 to 4 sprigs fresh sage, plus extra for garnish
  15. 3 slices bacon
  16. 1/8 cup defatted chicken broth
Instructions
  1. 1. Preheat oven to 350°F. Mince the garlic with the salt; place in a bowl. Add the tangerine juice and peel, 1 tablespoon olive oil, dried tarragon, and pepper. Set aside.
  2. 2. Blanch the carrots and potatoes for 7 to 8 minutes in boiling water. Drain and place in a bowl with the tomatoes. Reserve.
  3. 3. Carefully loosen breast skin of the pheasant; place a sprig of tarragon underneath each side of the breast. Replace the skin neatly. Squeeze the halved tangerine into the cavity, then sprinkle with salt and pepper. Place the apple pieces, shallots, and sage in the cavity; tie legs together with kitchen string.
  4. 4. Place reserved vegetables in a small roasting pan. Toss with garlic-tangerine mixture. Place the pheasant, breast side up, on top of the vegetables. Brush pheasant with the remaining tablespoon of oil. Lay bacon slices over the breast. Pour broth in the bottom of the pan.
  5. 5. Roast in the center of the oven for 1 hour, basting 2 or 3 times. Remove bacon and continue to roast until the breast is brown and the pheasant is cooked through, about 20 to 30 minutes longer. Test for doneness with tip of a knife in the thickest part of the thigh. The juices should run clear. Let pheasant rest 10 minutes before carving.
  6. 6. Carve the pheasant, remove to a serving platter and surround with the vegetables. Spoon some of the juices over top. Serve extra juices alongside. Garnish with fresh sage.
Notes
  1. Per serving: 426 calories, 30g carbohydrates, 44g protein, 14g fat, 114mg cholesterol.
Camo is the New Black https://camoisthenewblack.com/

One comment to Recipe: Roasted Pheasant

  • Happy Thanksgiving!  says:

    […] a great Thanksgiving and gearing up for a full meal with your family today (anyone trying the Roasted Pheasant recipe from […]

Leave a reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>