Italian Roast Pheasant
2 fresh pheasants
5 slices pancetta or bacon
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 to 3 cloves garlic, chopped
Salt and black pepper
3/4 cup dry white wine
3 tablespoons butter
3 tablespoons brandy
Wash and dry the pheasants, removing any lumps of fat from the
cavity. Make the dressing by chopping the bacon, herbs and garlic.
Mix well. Spoon the dressing into the cavity and truss the birds.
Season with salt and pepper.
Place the birds on their sides on a rack and bake at 350 degrees,
turning every 15 minutes. The breast should remain down to keep it
from drying out. After 30 minutes add the wine and continue roasting
and turning the birds for another 10 to 15 minutes. Increase the heat
to 450 and brown the skin. Cook the pheasant for 5 minutes on each
side. Remove and keep warm.
Cut the birds in half. Place the halves, cut side down, in a large
frying pan, with any stuffing that falls out and the pan juices. Add
the butter, and cook over high heat for 3 to 4 minutes, or till
traces of pink are gone. Add the brandy and flame them. Serve at
once spooning the pan juices and stuffing on top.
Wild rice makes a fine accompaniment.
Pheasant Jubilee
4 pheasants, quartered
Flour
1/2 butter or maragarine
1 onion chopped
1/2 cup golden raisins
1 cup chili sauce
1/2 water
1/2 brown sugar
2 tablespoons Worchesershire sauce
1/4 teaspoon garlic powder
1 cup Sherry
1 (1−lb.) can pitted dark sweet cherries, drained
Dust pheasants with flour. Melt butter in a heavy skillet: brown
birds thoroughly. Place pheasants in a deep casserole. In the same
skillet, combine onion, raisins, chili sauce, water, brown sugar,
Worchestershire sauce and garlic; boil briefly, scraping browned meat
from bottom and sides of pan; pour over pheasants. Bake covered, in
a moderately slow oven (325F) for 1 1/2 hours. remove cover; add
sherry and cherries. Continue baking 20 minutes longer. To serve,
transfer to a deep chafing or warming dish. This works well with
wild rice and a fresh green vegetable.
Pheasant in Spiced Sour Cream
1 Pheasant − Cut up
Flour
Butter
8 oz. Sour Cream
2 Cups Water
2 teaspoons Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper
Dust pieces of pheasant with flour and brown in butter. Mix sour
cream and water. Add remaining ingredients to sour cream mixture.
Pour sour cream mixture in a covered roaster and add pheasant.
Bake at 325F for several hours or until tender.
Haven't tried the Italian roast pheasant but have tried the other two and they are lovely....enjoy