Madeira Roast Pheasant
Description
This elegant Madeira Roast Pheasant is a sophisticated dish perfect for holiday dinners or special celebrations. The pheasants are stuffed with a fragrant herb butter and roasted atop a bed of aromatic vegetables and chicken parts to build deep flavor. The skin becomes beautifully crisp while the meat remains tender and juicy. The sauce, made from the pan drippings, Madeira wine, and a classic roux, is rich, glossy, and full of complex notes. It pairs wonderfully with mashed potatoes, roasted root vegetables, or crusty bread to soak up every last drop. A true showstopper that brings restaurant-quality flavors to your home table.Ingredients
Directions
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Preheat oven to 450&# 194;°F (232ðC).
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Melt 2 tablespoons butter in a large roasting pan over medium heat.
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Stir in coarsely chopped onion, celery, carrots, bay leaves, and 1 tablespoon herbs de Provence.
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Add pheasant giblets, necks, chicken wings, and backs to the pan.
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Roast until well browned, turning frequently, about 40 minutes.
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Reduce oven temperature to 375ðF (191ðC).
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Meanwhile, mix 1 cup room temperature unsalted butter with 1 tablespoon herbs de Provence to make herb butter.
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Pat pheasants dry inside and out.
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Loosen breast skin on each pheasant by gently sliding fingers under the neck flap and down between the breast meat and skin, being careful not to tear.
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Spread 1 1/2 tablespoons of the herb butter evenly over the breast meat under the skin of each pheasant.
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Sprinkle each cavity with salt and pepper.
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Place 2 tablespoons of the remaining herb butter into each cavity.
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Truss the pheasants to hold their shape.
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Arrange the pheasants on their sides atop the vegetable mixture in the roasting pan.
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Roast for 15 minutes, basting frequently with pan juices.
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Turn the pheasants to the second side and roast for another 15 minutes, basting frequently.
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Turn the pheasants breast side up.
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Add Madeira wine to the pan and continue roasting until juices run pale pink when the thickest part of the thigh is pierced, basting frequently, about 15 minutes.
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Transfer pheasants to a platter and discard the trussing string.
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Tent the pheasants with foil to keep warm.
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Add chicken broth to the roasting pan.
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Boil until reduced to 3 cups liquid, scraping up any browned bits from the bottom, about 6 minutes.
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Strain the sauce and degrease it.
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Melt 1 tablespoon butter in a heavy small saucepan over low heat.
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Add all-purpose flour and stir for 3 minutes to cook the raw flour taste.
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Whisk in the strained sauce in a thin stream until smooth.
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Simmer for 5 minutes, stirring frequently, until thickened.
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Adjust seasoning with salt and pepper as needed.
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Pour sauce into a serving bowl.
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Garnish pheasant with parsley sprigs.
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Serve with sauce passed separately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 53.8kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 0.1mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Madeira wine is available at specialty foods stores. It adds a unique nutty sweetness to the sauce.
Ensure the pheasant is fully cooked by checking that juices run clear when the thickest part of the thigh is pierced.
The herb butter helps keep the breast meat moist during roasting.
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