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LOCATION: Recipes >> Poultry >> Roast Pheasant 04

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Roast Pheasant
2 servings

two- to three-pound pheasant
Salt and freshly ground black pepper to taste
1 bay leaf
1 clove garlic
Few celery leaves
1 slice lemon
4 slices bacon
melted butter
Madeira sauce (see below)

Preheat oven to moderate (350 degrees).

Sprinkle the pheasant inside and out with salt and pepper. Place
the bay leaf, garlic, celery leaves and lemon in the cavity. Tie
the legs together with string and turn the wings under.

Cover the breast with bacon and a piece of cheesecloth soaked in
melted butter. Place the pheasant, breast up, on a rack in a baking
pan and roast until tender, about thirty minutes per pound, basting
frequently with melted butter.

Remove the cheesecloth and string. If desired, serve the pheasant
on a bed of rice accompanied by Madeira sauce.

Remove the pheasant to a warm serving platter and add one cup
consomme to the pan. Stir over moderate heat, scraping loose the
browned particles. Blend two tablespoons flour with two tablespoons
butter and stir into the gravy bit by bit. When the gravy is
thickened and smooth, add two to three tablespoons Madeira wine
and the cooked pheasant liver, finely chopped.


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