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LOCATION: Recipes >> Poultry >> Roast Pheasant 05

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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.


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