Roast Pheasant With Chestnut Fennel Fricassee 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:

• Heat oven to 425 degrees. With a sharp knife, make two crosscut gashes on flat side of chestnuts. Place on a baking sheet, and roast for 15 to 20 minutes. When cool enough to handle, peel off skins and set aside.
• Rinse rice well. In a medium saucepan, combine with 3 cups water. Bring to a boil, reduce heat, cover loosely, and allow to simmer for 25 minutes. Remove from heat, add 1/2 teaspoon salt, and let sit for 10 minutes. Drain, and set aside.
• Rinse pheasant, and pat dry. Combine rosemary, garlic, minced shallots, and salt and pepper to taste. Rub cavity with mixture. Season outside with salt and pepper.
• Heat oven to 350 degrees. To truss bird, place it breast side up with legs pointing toward you. Tuck wing tips underneath body. Cut off at least 36 inches of kitchen string. Pass center of string underneath wings and body below neck cavity. Holding string ends in either hand, pull toward you so that string runs between body and thighs. Cross strings underneath tailbone; pull up, catching legs and crossing them. Cross string over legs, pulling to secure. Loop strings around legs again, and tie in a knot on top.
• Melt 1 tablespoon butter in a roasting pan over medium heat. Brown bird evenly on all sides, about 15 minutes. Place breast side up; transfer to oven. Cook for about 40 more minutes, basting often, until legs are a little loose when you shake them.
• Meanwhile, melt 1/2 teaspoon each of butter and oil in a skillet. Add slivered shallots, and cook over medium heat for 5 to 6 minutes. Transfer shallots to a bowl.
• Melt another 1/2 teaspoon each of butter and oil in skillet. Add fennel slices, and cook for 5 minutes. Transfer to bowl.
• Melt remaining tablespoon butter in skillet. Add chestnuts; cook for 2 minutes. Add 1/2 cup stock and 1/2 teaspoon salt. Bring to a boil and simmer until reduced to a glaze, about 10 minutes. Add remaining stock; simmer until again reduced to a glaze, about 5 minutes. Transfer to a plate.

Steps:

• 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. Blanch the carrots and potatoes for 7 to 8 minutes in boiling water. Drain and place in a bowl with the tomatoes. Reserve.
• 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. 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. 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. 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.

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:

• Preheat oven to 375 degrees. Combine all ingredients except butter and pheasants with 1/2 cup of broth in a large bowl. Add 6 tablespoons of the butter. Stir until mixture is well combined.
• Clean the insides of the birds well with a damp cloth. Fill each bird with as much of the dressing as it will comfortably hold. Pin or stitch the cavity closed. Place the remaining dressing in a casserole. Set aside.
• Brush the remaining butter over the skin of each pheasant. Place pheasants in a large, deep roasting pan, breast side down. Cover. Roast for 30 minutes. Meanwhile, stir enough chicken broth into the remaining dressing to moisten it to your taste.
• Reduce heat to 350 degrees. Uncover. Place dressing in oven with pheasants. Roast pheasants until juices run clear when pricked with a fork in the thickest part, about 30 additional minutes. Remove pheasants and dressing from oven.
• Remove the birds from the pan. Let stand for 10 minutes. Cut each bird in half lengthwise. Serve, passing additional dressing separately.

Steps:

• Preheat the oven to 450 degrees. Place 1/2 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook for about 15 seconds. Add the mushrooms and cook, stirring frequently, until the mushrooms have given off their liquid and most liquid has evaporated, about 10 minutes. Stir in the parsley, 1/2 teaspoon of salt and pepper to taste.
• Use your fingers to carefully loosen the skin over the breasts on each pheasant. Place some of the mushroom duxelle under the skin of each bird. Place 1 head of roasted garlic into the cavity of each bird. Rub the remaining teaspoon of olive oil over the skin of the pheasants. Season with salt and pepper. Tie the legs together. Place in a large roasting pan and surround with the carrots, potatoes and onions.
• Roast for 15 minutes, stopping once to run a spatula under the pheasants to prevent them from sticking. Lower the oven temperature to 350 degrees. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 30 minutes longer. Let stand for 10 minutes. Remove the string. Season the vegetables with salt and pepper. Cut the pheasants in half and serve with the roasted vegetables.

Steps:

• Combine the 1/2 cup flour, salt and pepper in a paper bag.
• Add pheasant, 2 to 3 pieces at a time.
• Shake to coat well.
• In a large heavy skillet brown the pheasant in butter (350° on electric skillet).
• Add onion and carrot, cook 2 minutes.
• Add 1 can broth and cloves.
• Reduce heat (200°) Cover and simmer 45 to 55 minutes or till tender, adding 2nd can of broth as needed to prevent all juices from cooking away.
• Remove to warm platter.
• Measure 1 cup broth, discard remaining broth.
• Return broth to skillet.
• In a screw-top jar shake light cream and 3 tbls flour till blended.
• Stir into broth in skillet, cook and stir till thickened and bubbly.
• Stir in parsley and lemon juice.
• Serve over pheasant.