Best 2 Docs Roasted Pheasant With Wine Sauce Recipes
If you're looking for a delectable and sophisticated dish that will impress your dinner guests, look no further than "Doc's Roasted Pheasant with Wine Sauce." This dish combines the rich, gamey flavors of pheasant with a luscious wine sauce, creating a truly unforgettable culinary experience. The key to this recipe lies in the careful preparation of the pheasant, ensuring that it is properly seasoned and roasted to perfection. The wine sauce, made with a combination of red wine, chicken broth, and herbs, adds an extra layer of complexity and depth of flavor to the dish.
Let's cook with our recipes!
PHEASANT IN WINE SAUCE
The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert.
Provided by Sandaidh
Categories Pheasant
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter or margarine in a heat-proof Dutch oven.
- When hot, sauté the pheasant gently all over until it's golden brown.
- Remove the bird.
- Add flour, stock and wine, blend smoothly.
- Bring to a boil and add seasoning.
- Return bird to the Dutch oven and cover.
- Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.
Nutrition Facts : Calories 502.4, Fat 30.1, SaturatedFat 12.7, Cholesterol 172.5, Sodium 163.3, Carbohydrate 3.8, Fiber 0.1, Sugar 0.3, Protein 45.9
DOC'S ROASTED PHEASANT WITH WINE SAUCE
My grandfather was a dentist. He traveled up the Missouri River by keel boat to Fort Benton, bringing the first tooth xray to Montana before Montana became a state. I never knew him,but cousins have discovered his old recipes cooked for the Gentlemen Dinners for him and other professional members of community. I have made this for four servings.
Provided by Montana Heart Song
Categories Pheasant
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a crockery bowl, add vinegar.
- Add one pheasant at a time, and coat inside and outside with vinegar. Set on a plate to drain.
- Rub pheasants with butter inside and out.
- Place yellow onion quarters in each pheasant.
- Place 4 slices of bacon in the bottom of a cast iron dutch oven.
- Stoke the oven on medium to high heat.
- Regular oven about 380*.
- Salt and Pepper pheasants.
- Place them on top of the bacon in dutch oven.
- Roast uncovered for 30 minutes.
- Taste the wine. If it is not sweet enough, add the dash of sugar and stir.
- Baste the wine on the birds after they
- have cooked for 20 minutes. Move them apart so that each side gets browned. Baste again.
- in ten minutes.Use all the wine.
- Check in 40 minutes with a fork, if juices run clear, pheasants are done. Throw away the bacon, or crush for another day and put in the larder. Wipe out dutch oven and hang.
- Serve pheasants with roasted potatoes and poached apples.
Nutrition Facts : Calories 1771.4, Fat 101, SaturatedFat 37.4, Cholesterol 634.5, Sodium 595, Carbohydrate 8.2, Fiber 1.2, Sugar 3.4, Protein 183.6
Tips:
- To enhance the flavor of the pheasant, marinate it in a mixture of red wine, herbs, and spices for several hours or overnight before roasting. - For a crispy skin, pat the pheasant dry before roasting and brush it with melted butter or olive oil. - Roast the pheasant breast-side up for the first half of the cooking time, then flip it over for the remaining time to ensure even cooking. - Use a meat thermometer to check the internal temperature of the pheasant. It should reach 165°F (74°C) for safe consumption. - Allow the pheasant to rest for 10-15 minutes before carving to allow the juices to redistribute. - Serve the pheasant with a flavorful sauce, such as the wine sauce mentioned in the recipe, to enhance its taste.Conclusion:
Roasting pheasant with a wine sauce is an elevated and sophisticated culinary experience that showcases the unique flavor of this game bird. By following the detailed steps and incorporating the tips provided, you can create a memorable and delectable dish that will impress your guests. The combination of the tender pheasant, aromatic wine sauce, and crisp roasted skin will tantalize your taste buds and leave you craving for more. So, gather your ingredients, prepare your kitchen, and embark on this culinary journey to savor the delightful flavors of roasted pheasant with wine sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love