Roasted Pheasant Pheasant Alla Fiorentina Recipes

ROAST PHEASANT

Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories 100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

Ingredients

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

ROASTED PHEASANT: PHEASANT ALLA FIORENTINA

Roasted Pheasant: Pheasant Alla Fiorentina image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 ounces Pancetta, thinly sliced
6 ounces ground pork
2 ounces prosciutto, chopped fine
2 cloves garlic, sliced
1 handful fresh sage, leaves picked and chopped fine, plus more for serving
3 ounces (about 1 thick slice) stale bread, crumbled by hand
1/2 cup white wine
2 (2 1/2 pounds each) pheasants
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Heat a large saute pan over medium heat and add 1 tablespoon olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 minutes. When the pork is no longer pink, add the garlic and sage and saute until fragrant, about 1 minute more. Deglaze the pan with 1/4 cup white wine, scraping up the browned bits from the bottom of the pan. Stir in the bread crumbs. Remove the stuffing mixture to a bowl and allow to cool.
Season the cavity of the birds with salt and pepper.
Divide the stuffing evenly between the two pheasants' cavities.
Roast the pheasants 25 minutes. Add 1/2 cup white wine to the bottom of the pan. Turn the oven heat up to 425 degrees F and cook another 25 minutes, or until a thermometer inserted in the thickest part of breast registers 160 degrees F. Allow to rest 10 minutes before serving so the juices can redistribute.
Remove the dressing from the bird and serve along side. Garnish the dish with fresh sage leaves.

ROASTED PHEASANT

Roasted Pheasant image

Categories Chicken Game Poultry Roast Christmas Winter Parade

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

1 clove of garlic
Coarse salt
Juice of 2 tangerines, plus 1 1/2 teaspoons finely grated peel and 1 tangerine, halved
2 tablespoons olive oil
1 teaspoon dried tarragon
Freshly ground black pepper, to taste
2 carrots, halved lengthwise and cut into 2-inch lengths
1/2 pound white new potatoes, scrubbed and quartered
4 large ripe plum tomatoes, halved lengthwise and seeded
1 pheasant, about 2 1/2 pounds
2 sprigs fresh tarragon, or flat-leaf parsley
1/2 tart apple, cored and cut in pieces
2 shallots, peeled and halved
3 to 4 sprigs fresh sage, plus extra for garnish
3 slices turkey bacon
1/8 cup defatted chicken broth

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.

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