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Pheasants & Chanterelles

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  Pheasants 5 Pound (Two 2 1/2 Pound Each Pieces)
  Salad oil 2 Tablespoon
  Coarsely chopped onion 1 Cup (16 tbs)
  Coarsely chopped carrot 1 Cup (16 tbs)
  Coarsely chopped celery 1 Cup (16 tbs)
  Dry juniper berries 10
  Whole cloves 6
  Garlic 1 Clove (5 gm), pressed or minced
  Minced sage/1/4 teaspoon dry rubbed sage 1 Teaspoon
  Water 3 Cup (48 tbs)
  Salt pork/Bacon 4 Ounce (4 Slices)
  Mushroom sauce 1⁄2 Cup (8 tbs)

Rinse pheasants and pat dry.
Remove necks; reserve giblets for another use.
Put oil in a 10 to 12-inch frying pan; place pan over medium-high heat.
Add birds and necks; cook, turning to brown all sides, about 10 minutes.
Place browned birds, breast up, on a rack in a 12 by 15-inch roasting pan.
To frying pan with necks add onion, carrot, celery, juniper berries, cloves, garlic, and sage; cook over medium heat, stirring often, until onion is limp.
Add 3 cups water.
Boil, uncovered, until liquid is reduced by 1/2, 10 to 15 minutes.
Pour mixture through a fine strainer and measure; you need 1 cup broth.
As necessary, return broth to pan and boil until reduced to 1 cup, or add water to make 1 cup; reserve broth for mushroom sauce, following.
Discard vegetables and necks and skim the fat from the broth.
Drape birds with salt pork.
Roast in a 400° oven, brushing often with pan juices, until breast meat at bone is white with a touch of pink but no longer wet and soft (cut to the bone parallel to wing joint to test), 30 to 40 minutes.
As the birds cook, prepare the mushroom sauce.
When pheasants are done, pour any pan juices into the mushroom sauce.
Remove salt pork from pheasant.
With poultry shears or a heavy knife with a hammer to pound it through the bone, cut each pheasant in half length wise along backbone and through the breastbone.
Cut halves crosswise to make quarters.
Place on platter.
Spoon sauce onto birds.
If needed, keep warm in a 150° oven up to 30 minutes.

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Pheasants & Chanterelles Recipe