Best Roast Wild Pheasant Recipes

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ROAST PHEASANT WITH WILD MUSHROOM, POTATO & BACON RAGOUT



Roast pheasant with wild mushroom, potato & bacon ragout image

A small pheasant makes an ideal roast for two - serve this earthy game bird with porcini sautéed potatoes

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 9

25g pack dried porcini mushrooms
1 oven-ready pheasant
1 tbsp sunflower oil
70g pack smoked bacon lardon
2 medium baking potatoes , chopped into small chunks
125ml white wine
small handful flat-leaf parsley , roughly chopped
small handful watercress leaves, to serve
1 tbsp olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pour about 200ml of hot water from the kettle over the mushrooms and leave to soak for 20 mins. Drain, reserving the liquid. Squeeze any excess liquid from the mushrooms, but keep them whole.
  • Generously season the pheasant all over. Heat the sunflower oil in a shallow flameproof dish and slowly brown the legs, turning frequently, for 20 mins. Brown the breast for a further 10 mins, then remove from the dish. Add the bacon to the dish and sizzle until starting to crisp. Throw in the potatoes, increase the heat and fry with the bacon until brown around the edges. Add the mushrooms and fry to heat through. Pour in the wine, sizzle for a moment, and pour over the reserved mushroom liquid, keeping the last drop back as it may be gritty. Nestle the pheasant, breast-side up, in the middle of the dish and roast in the oven for 25 mins.
  • Remove from the oven, lift the pheasant onto a plate, cover loosely with foil, then leave to rest for about 15 mins. Tip any resting juices into the potatoes, stir in the parsley, then transfer everything into a serving dish. Put the watercress in a bowl and toss with a drizzle of olive oil. Serve with the potato ragout and the pheasant ready to carve.

Nutrition Facts : Calories 653 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium

ROAST PHEASANT WITH WILD MUSHROOM DUXELLES AND ROASTED VEGETABLES



Roast Pheasant With Wild Mushroom Duxelles and Roasted Vegetables image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 1/2 teaspoons olive oil
2 cloves garlic, peeled and minced
2 1/2 cups mixed wild mushrooms, like shiitake, cremini and portobello
1 tablespoon chopped Italian parsley
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 pheasants, wing tips removed
2 heads roasted garlic
8 medium-size carrots, peeled, halved crosswise and quartered lengthwise
4 small baking potatoes, peeled and cut into 6 pieces
6 small onions, peeled and quartered

Steps:

  • Preheat the oven to 450 degrees. Place 1/2 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook for about 15 seconds. Add the mushrooms and cook, stirring frequently, until the mushrooms have given off their liquid and most liquid has evaporated, about 10 minutes. Stir in the parsley, 1/2 teaspoon of salt and pepper to taste.
  • Use your fingers to carefully loosen the skin over the breasts on each pheasant. Place some of the mushroom duxelle under the skin of each bird. Place 1 head of roasted garlic into the cavity of each bird. Rub the remaining teaspoon of olive oil over the skin of the pheasants. Season with salt and pepper. Tie the legs together. Place in a large roasting pan and surround with the carrots, potatoes and onions.
  • Roast for 15 minutes, stopping once to run a spatula under the pheasants to prevent them from sticking. Lower the oven temperature to 350 degrees. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 30 minutes longer. Let stand for 10 minutes. Remove the string. Season the vegetables with salt and pepper. Cut the pheasants in half and serve with the roasted vegetables.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 20 grams, Fiber 9 grams, Protein 51 grams, SaturatedFat 5 grams, Sodium 470 milligrams, Sugar 13 grams

STUFFED ROAST PHEASANT WITH SHERRY WILD RICE



Stuffed Roast Pheasant With Sherry Wild Rice image

Provided by Richard Flaste And Pierre Franey

Categories     dinner, roasts, main course

Time 2h15m

Yield Four servings

Number Of Ingredients 12

1/4 cup wild rice
2 1/4 cups water
Salt and freshly ground pepper to taste
1 bay leaf
3 tablespoons butter
1/4 cup finely chopped onions
1/4 cup finely diced celery
2 tablespoons Sherry
1 pheasant with giblets (about 2 1/2 pounds)
1 tablespoon vegetable oil
1 whole onion, peeled and halved
1/4 cup fresh or canned chicken broth

Steps:

  • Preheat the oven to 425 degrees.
  • Place the rice, 2 cups of the water, salt to taste and the bay leaf in a small saucepan with a tight-fitting lid. Bring to a boil and stir and simmer for 45 minutes, or until done. Remove the bay leaf and drain. Set aside.
  • Melt 2 tablespoons of the butter in a saucepan, add the chopped onions and celery. Cook, stirring, over low heat until the vegetables are wilted, about 5 minutes. Add the Sherry, the drained rice and salt and pepper to taste. Blend well and let cool.
  • Spoon the rice mixture into the pheasant cavity and truss.
  • Place the pheasant in a shallow roasting pan, season with salt and pepper to taste. Rub with the oil. Lay the pheasant on one side and scatter the neck, the gizzard and onion halves around it.
  • Place the roasting pan in the bottom rack and bake the pheasant for 20 minutes, basting occasionally. Turn the pheasant on its other side and bake for 20 minutes more, basting occasionally. Reduce the heat to 400 degrees and remove the fat from the roasting pan. Place the pheasant on its back. Add the remaining tablespoon of butter, the chicken broth and the remaining quarter cup of water and roast, basting occasionally, for 20 minutes more, or until browned all over.
  • Place the roasting pan on top of the stove; untruss the pheasant, remove from the pan and set aside for carving. Bring the gravy in the pan to a boil for 30 seconds, stirring and scraping to deglaze.
  • Carve the pheasant; serve with hot gravy and the stuffing.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 748 milligrams, Sugar 2 grams, TransFat 0 grams

ROAST PHEASANT WITH WILD RICE STUFFING



Roast Pheasant With Wild Rice Stuffing image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h

Yield Six servings

Number Of Ingredients 10

2 pheasants, 1 1/2 to 2 pounds each
1/4 pound raw wild rice
1 1/2 cups chicken broth
2 tablespoons unsalted butter
1 medium onion, finely chopped
1/4 pound mushrooms, chopped
1 stalk celery, minced
1 cup seedless grapes, unpeeled
1/4 to 1/2 cup dry Sherry
Salt and pepper to taste

Steps:

  • Wipe the pheasants with paper towels and leave them to air-dry overnight (or longer) in a cool place. Soak the rice overnight in water to cover. Drain.
  • Bring the chicken broth to a boil and slowly add the rice. Cover and simmer for one hour over low heat. Remove the rice from the pan and place it on paper towels to dry.
  • Melt the butter and saute the onions until they are soft. Add the mushrooms and celery and cook until the mushrooms begin to yield their juice.
  • Remove from the heat and add the grapes, Sherry and salt and pepper to taste. Mix in the wild rice. Stuff into the cavity of the birds and truss.
  • Place the birds on a spit and roast, turning occasionally, for 40 minutes or until they are tender.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 26 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 9 grams, Sodium 988 milligrams, Sugar 7 grams, TransFat 0 grams

ROAST WILD PHEASANT



Roast Wild Pheasant image

I've used this recipe many times and have no complaints so far from any of my friends. I can't remember where I got it but I can say it's been well used. Note: Young birds are the best for roasting. You can tell if it's young from its spur. It will be round and flexible when you move it, and the last big wing feather will have a sharp pointed tip. Older birds won't taste as well roasted.

Provided by Chuck in Killbuck

Categories     Pheasant

Time 1h50m

Yield 2 serving(s)

Number Of Ingredients 4

1 pheasant, cleaned,any size
1 teaspoon salt
herbed prepared stuffing, use your favorite
4 -6 slices bacon

Steps:

  • Preheat oven to 350°.
  • Lightly salt the inside of the bird and rub in with your hand.
  • Fill the cavity loosely with your favorite Herbed Suffing.
  • Truss the legs and place breast side up on a rack in a roasting pan.
  • Place Bacon slices over the breast side by side.
  • Roast for approximately 1 1/2 hours, or until tender.
  • Check after 75 minutes of cooking.

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