Herb Roasted Pheasant
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Fresh rosemary sprig/1/2 teaspoon crushed, dried rosemary||3|
|Fresh thyme/1/2 teaspoon crushed, dried thyme||3|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Small, minced|
|Carrots||2 , cut in small pieces|
|Mushrooms||8 , quartered|
|Onions||2 Small, quartered|
|Vegetable oil||1⁄2 Tablespoon|
|Bouquet garni||1 , sprinkled over vegetables|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Fresh parsley sprigs||2|
Rinse birds and clean cavity.
Pat dry and set aside.
In glass or enamel bowl, mix olive oil, rosemary, thyme, salt, pepper, garlic and onion.
Coat birds outside and inside with mixture and cover.
Marinate in refrigerator 8 hours or overnight, turning often.
Remove birds from marinade and drain well.
Steam carrots, mushrooms and onions just until tender-crisp.
Drain and set aside.
Preheat oven to 300° F.
Heat vegetable oil in a nonstick skillet over medium-high heat.
Add birds and brown on all sides 8 to 10 minutes.
Make two heavy-duty foil packages.
Place a bird and some of the steamed vegetables in each package.
Sprinkle with bouquet garni.
Add 2 tablespoons wine to each package.
Bake 8 to 10 minutes, or until tender.
Do not overcook.
Verify doneness by checking at leg joint to see if juices run clear.
Remove birds from oven and cut them in half.
Remove skins from birds and divide birds and vegetables among four heated plates.
Garnish with fresh parsley.