Poultry: Roast Pheasant 05 by Recipe Cottage

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	Roast Pheasant 05

		Roast Stuffed Pheasant with Sorrel Yield: 4 servings 2 pheasants 1 c cold water 1 c chicken stock or duck stock 1 sm onion 1/4 lb mushrooms, chopped 4 scallions or shallots, minced 6 tb butter 1 c rice, cooked salt and freshly ground pepper 1/3 c sorrel, cooked and pureed pork fatback or cooking oil 1 c heavy cream Cover the necks and gizzards of the birds with 1 cup cold water and 1 cup chicken or duck stock and let simmer with the onion. Prepare the stuffing by sauteing the chopped mushrooms and scallions or shallots in 3 tablespoons of the butter for about 5 minutes, then add the rice to warm through and season well with salt, pepper, and 2 tablespoons of the sorrel. Wipe out the cavity of the birds with a damp cloth, salt lightly, then fill them with the mushroom-rice stuffing. Truss the birds and rub them with the rest of the butter. Either place pieces of pork fat on the breasts or saturate a piece of cheesecloth with oil and cover the breasts. Roast in a preheated 425 F oven for 50 minutes, basting frequently. Remove birds and pour off excess fat. Add to the roasting pan the broth, which should have reduced to 1 cup or less (if not, boil down rapidly), plus the cream. Boil hard, scraping up the brown bits from the pan and, when thickened, swirl in the remaining sorrel. Test seasoning, and salt and pepper if necessary. To serve, split the pheasants, distributing stuffing evenly, and pour the sauce over.