Pleasant Pheasant
Delight your taste buds with this elegant "Pleasant Pheasant" recipe, a gourmet centerpiece perfect for special gatherings or a refined family meal. Tender, golden-browned pheasant is slow-roasted to perfection, nestled in a medley of aromatic vegetables, fresh herbs, and zesty lemon. The dish is elevated with a silky cream sauce, infused with pan drippings and a splash of dry white wine for an added layer of depth. Featuring flavors of rosemary, thyme, and a hint of garlic, this recipe strikes the perfect balance between rustic charm and sophisticated flavor. Ready in just two hours, this dish serves four and is ideal for impressing your guests with minimal effort. Garnished with fresh parsley and served with the rich sauce, "Pleasant Pheasant" is sure to become a standout in your culinary repertoire.
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Recipe Information
Ingredients
- 2 whole (about 1.5 lbs each) pheasant
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 4 minced garlic cloves
- 1 cup dry white wine
- 2 cups chicken stock
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 zested and juiced lemon
- 1 tsp, or to taste salt
- 1 tsp, freshly ground, or to taste black pepper
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp, for garnish chopped parsley
Instructions
Preheat your oven to 375°F (190°C).
Pat the pheasants dry with paper towels and season them generously with salt and pepper, both inside and out.
In a large ovenproof skillet or Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Sear each pheasant on all sides until the skin is golden brown, about 3-4 minutes per side. Remove the pheasants and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Sauté the onions, carrots, and celery until softened, about 5-7 minutes.
Add the garlic and cook for another 30 seconds until fragrant.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
Add the chicken stock, rosemary, thyme, bay leaf, lemon zest, and lemon juice to the skillet. Stir to combine.
Nestle the browned pheasants back into the skillet, breast-side up. Spoon some of the liquid and vegetables over the birds.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Roast the pheasants for 1 hour, basting with the pan juices every 20 minutes. Remove the lid or foil for the last 15 minutes to allow the skin to crisp up.
Check that the pheasants are fully cooked; the internal temperature should reach 165°F (74°C) at the thickest part of the breast.
Carefully remove the pheasants from the skillet and tent them with foil to keep warm while you make the sauce.
Place the skillet with the pan juices back on the stove over medium heat. Discard the rosemary, thyme, and bay leaf.
In a small bowl, whisk the flour with 2 tablespoons of water to form a smooth paste. Stir this mixture into the skillet to thicken the sauce.
Add the heavy cream to the sauce, stirring to combine. Cook for 2-3 minutes until the sauce is smooth and slightly thickened. Adjust seasoning with salt and pepper, if needed.
Carve the pheasants and serve with the creamy sauce and roasted vegetables. Garnish with chopped parsley and enjoy immediately.
Nutrition Facts
Calories |
5362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.2 g | 421% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 1617 mg | 539% | |
| Sodium | 5982 mg | 260% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 27.0 g | ||
| Protein | 475.7 g | 951% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 635 mg | 49% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 5965 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
