Honey Roasted Pheasant Recipes

Steps:

• Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
• Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
• Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
• Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
• Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
• Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
• In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Preheat oven to 375 degF (190 degC).
• Lightly coat a baking dish with cooking spray.
• Lay potatoes in single layer in baking dish and scatter onions on top.
• In a small bowl combine melted butter, honey, mustard, salt and pepper, drizzle over potatoes.
• Bake in oven for 35 minutes or until tender, stirring halfway through.

Steps:

• Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
• Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
• Heat a frying pan with butter, and place coated pheasant in pan.
• Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
• Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
• Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
• Serve with rice, or noodles.
• Variations:
• instead of chicken broth, use chicken noodle soup and some water! Or,
• use your favorite marinate. Or,
• after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.

Steps:

• Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
• In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.

Steps:

• Preheat an oven to 250 degrees F (120 degrees C).
• Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
• Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Steps:

• Render bacon in a Dutch oven over medium heat. Add pheasant parts and sear on all sides, then add red wine and onions. Sprinkle cracked pepper, bay leaves, tarragon, salt and mint over pheasant parts. Reduce heat to low and cover pot. Cook until tender and juices run clear (no longer pink), about 25 minutes. Remove pheasant carefully to a utility platter, cover and set aside to keep warm. Transfer liquids from pot to a heat resistant glass container (such as a 2 or 3 cup measuring vessel) and allow the layer of fat to rise to the top. Spoon or pour off most of the fat and return the rest of the juices, herbs, bacon and onions to the pot over medium heat. Add cranberries to the sauce and cook until the berries pop to make a rustic sauce. Remove from heat, discard bay leaves, and whisk in honey and sour cream.
• Arrange pheasant on serving dish, spoon sauce over, and garnish with mint.

Steps:

• Preheat oven to 500 degrees.
• Place the pheasant into a baking dish.
• Pour lemon juice over the pheasant.
• Generously spread the honey over the entire bird.
• Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon& thyme.
• Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon& thyme.
• Place into the bottom third of the oven& roast until done, which will be when you puncture the bird& the juices run clear.
• Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.

Steps:

• Saute pheasants in butter 10 minutes.
• Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
• Add wine, lemon juice, onions, salt and pepper.
• Cover and simmer 1 hour or until tender.
• NOTE: If oven is used- Bake at 375 degrees for about 2 hours.