POT ROASTED PHEASANT

POT ROASTED PHEASANT image

Yield 2 servings

Number Of Ingredients 11

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1 2# Pheasant
olive oil
salt and peppoer
4 counce pancetta, diced, plus
two 1/8 inch thick slices
2 celery stalks, roughly chopped
2 sprigs fresh thyme
1 bay leaf
l 1/2 c. dry Madeira wine
l c. chicken broth
6 TBS cold unsalted butter

Steps:

Rub pheasant with olive oil, saltt and pepper -- set aside Heat 1 TBS olive oil in an ovenproof casserole over low heat and saute diced pancetta until meat is sizzling. Add pheasant and breast side down until lightly browned. Turn pheasant and add clery, hers and cup wine. Bring to boil Cover pheasant breasts with pancetta slices. Cover casserole with lid and transfer to a preheated 425 oven. Roast until juices run clear, about 35 min. Remove casserole from oven. Transfer pheasant to a serving platter, cover and set aside in a warm place, Place casserole over high heat and add remaining wine, chicken broth and 3 TBS. butter. Simmer, stirring constantly until sauce is reduced by half. About 20 min. SWirl in remaining butter and spoon over pheasant.