Ingredients for Roast Pheasant
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How to Make Roast Pheasant
- Preheat oven to 400°F (200°C).
- Melt 1/2 stick (4 tablespoons) of unsalted butter in a large roasting pan.
- Dredge 2 pheasants in 2 tablespoons all-purpose flour and gently brown them over medium heat for 3 minutes per side.
- Combine 2 tablespoons of the remaining melted butter with 1 tablespoon of fresh sage, finely chopped. Rub this mixture under the skin and inside each pheasant.
- Place the pheasants breast side up in the roasting pan. Top each pheasant with 4-6 slices of bacon.
- Roast for 35 minutes, basting frequently with pan juices to prevent drying.
- Remove pheasants from the roasting pan and set aside on a serving platter. Tent with foil to keep warm.
- Leave approximately 2 tablespoons of bacon fat in the roasting pan. Add 1 medium onion, chopped, and sauté until softened (about 5 minutes).
- Add 8 ounces of sliced mushrooms to the onion and cook for 2-3 minutes, stirring occasionally.
- Stir in 2 tablespoons of all-purpose flour until smooth.
- Gradually whisk in 1/2 cup of ruby port and 1 cup of chicken stock. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the sauce has thickened slightly.
- Remove any scum from the surface. Season the gravy generously with salt and freshly ground black pepper to taste.
- Serve the roast pheasants with the delicious gravy, crispy roasted potatoes, and fruited wild rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
27g
Fat
145g
Carbs
6g
