LOCATION: Recipes >> Poultry >> Roast Pheasant 07
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Roast Pheasant 07
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Roast Pheasant with Herbs
Yield: 4 servings
4 shallots, quartered
6 md mushrooms, sliced
1 ts basil
2 ts tarragon
8 tb parsley, chopped
1 tb brandy
4 tb butter, room temperature
2 pheasants
salt and pepper
Put the shallots, mushrooms, basil, tarragon, parsley, and brandy
in the food processor and turning on and off for short "takes",
mince to a fine texture, then strain off excess liquid.
Now add the butter and swiftly by the on-off routine make a paste.
Set it in the refrigerator.
Loosen the birds' skin from the breast meat, beginning at the neck
end. Continue until you have also loosened the skin from the thighs.
This sounds difficult but really isn't. Use only your fingers.
Salt and pepper the birds inside and out. With a knife or spreader
insert the paste on the meat under the skin. If you have some paste
left over, put it inside the birds. Rearrange the skin to normal.
Truss the birds and roast in a 350 F oven for an hour or until
thigh is tender.
Remove birds to a hot platter and snip off trussings.
Note: you can stir flour into the fat in the bottom of the roasting
pan to mix, cooking a minute while you scrape up all the browned
bits. Add half water (or chicken stock) and half cream and stir
well to make gravy.
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