Poultry: Roast Pheasant 08 by Recipe Cottage

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	Roast Pheasant 08

		Roast Pheasant Stuffed with Gruyere and Noodles Yield: 6 servings 3 pheasants salt 8 oz package wide noodles 1 qt chicken broth 1/4 lb mushrooms 1/4 lb butter 1/2 c gruyere; freshly grated 1/2 c heavy cream freshly ground pepper 1/2 ts dried sage 1 carrot; cut in 1/4" slices 1 onion; coarsely chopped mornay sauce 2 tb butter or margarine 2 tb flour 1 c milk, cream, or broth grated Parmesan cheese salt & freshly ground pepper Wipe the pheasants with a damp cloth and sprinkle a little salt inside. Cook the noodles 4 to 5 minutes in broth, until half done. Wipe mushrooms with a damp cloth, trim ends, and mince stems with a sharp knife; slice caps thinly. Saute both in 4 tablespoons butter in a large saucepan. Drain noodles well (reserving broth), and stir into the mushrooms. Mix in Gruyere and 4 tablespoons of the cream, adding salt and pepper to taste and the sage. Stuff the pheasants with the noodle mixture, scraping juices from the pan; skewer openings and truss the legs and wings. Put remaining butter in a roasting pan with the carrot and the onion, and heat until the butter melts. Roll the pheasant in the butter until it is well coated, then put in the roasting pan in the oven at 450 F, adding from time to time a little hot broth from the drained noodles. When the pheasant begins to brown - after about 15 minutes - in the oven, turn it breast side down and cover the roasting pan. Reduce heat to 325 F and continue roasting 25 to 35 minutes, basting frequently with more hot broth and pan juices. Remove cover from the pan, salt and pepper the pheasant lightly, and cook 10 minutes longer. Serve with Mornay sauce made with the reserved broth, thinned with remaining cream. Mornay Sauce - Melt the butter in a skillet or saucepan and stir in the flour. Cook over low heat for a couple of minutes stirring, then off heat, with a whisk, stir in the milk or cream. Return to heat and cook for 3 to 5 minutes over a low flame. Whisk while the sauce thickens. Stir grated Parmesan cheese into the sauce and simmer 2 to 3 minutes. Add salt and pepper to taste.