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LOCATION: Recipes >> Poultry >> Roast Pheasant 08

Print this Recipe    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.

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