LOCATION: Recipes >> Poultry >> Roast Pheasant 06
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Roast Pheasant 06
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Roast Pheasant with Wild Rice and Mushrooms - Llbgfc
Yield: 6 servings
1/2 c wild rice
1/2 c butter
2 lb mushrooms; sliced
7 shallots; chopped
2 pheasants
4 strips bacon
4 to 5 chicken livers or pheasant livers & 3 chicken livers
2 tbflour
1 1/2 c to 2 cups chicken broth
1/2 ts tarragon
Prepare and cook the wild rice and set aside in a bowl.
Saute the mushrooms in the butter until most of the juices have
been removed; add 3 of the chopped shallots and saute a minute or
so longer.
Mix the cooked wild rice, the mushrooms, and the 3 shallots and
stuff the birds with it. Then truss the pheasants and skewer the
vents (or sew).
With toothpicks pin a strip of bacon along each side of the breast
of each stuffed, trussed bird or insert it under the breast skin.
Roast birds in a preheated 375 F oven in shallow roaster with a
foil tent laid over the birds for 40 minutes, basting often with
butter.
Remove the foil tent and continue roasting for 30 minutes, basting
4 or 5 times with the pan juices.
During the last 10 minutes put livers in roasting pan, turning
once.
Remove the birds and livers, and keep them warm. Skim off all but
2 tablespoons of the fat in the roasting pan, add remaining shallots,
and cook a few minutes. Sprinkle in flour, stir over low heat,
scraping up all brown bits, then add chicken broth slowly, stirring
constantly. Add tarragon. Cook down until you have a sauce the
thickness of cream. Chop up reserved livers and stir or mash them
into the sauce.
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