Best 4 Elegant Pheasant Recipes

EMERIL'S FAVORITE ROAST PHEASANT

Steps:

• Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
• Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
• Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
• Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
• Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
• Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
• In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PHEASANT WITH SHALLOT, CIDER, AND BURNING OAK LEAVES

Steps:

• Make the Pheasant: Season pheasant with salt and pepper. Place pheasant, thyme, bay leaf, and butter in a vacuum bag and seal on the highest setting. Cook en sous vide at 160 degrees for 25 minutes. Transfer bag to large bowl of ice water to cool for 15 minutes. Remove breast from bag and discard remaining contents. Cut breast into 3/4-inch cubes. Cover with damp paper towel and refrigerate until ready to use.
• Make the Shallots: Preheat oven to 350 degrees. Toss shallots with oil and salt. Place in a small roasting pan or ovenproof skillet; roast until very soft, about 1 hour. Remove from oven and let cool completely. Remove papery skin and thin translucent skin from shallots. Cut into 1/2-inch cubes. Refrigerate until ready to use.
• Make the Cider Gel: Line a 4 1/2-by-6-inch shallow pan with plastic wrap. Peel and core apples and cut into 2-inch pieces. In a small saucepan, bring apples, cider, salt, and agar-agar to a simmer over medium heat; simmer until apples are soft, about 15 minutes. Transfer to a blender; blend until smooth. Strain through a fine mesh strainer into prepared pan. Transfer to refrigerator, taking care to keep level; let chill until set, about 2 hours. Cut into 1/2-inch cubes; refrigerate until ready to use.
• Prepare the Oak Branch Skewers: Using a vegetable peeler, pare one end of each twig to about thickness of a bamboo skewer with leaves on opposite end.
• Make the Dry Tempura Base: In a medium bowl, mix together flour, baking powder, and cornstarch; set aside.
• To Serve: In a medium bowl, gently fold sparkling water into 75 grams (2.6 ounces) dry tempura base with a fork. Line a baking sheet with a double layer of paper towels; set aside. Heat oil in a medium saucepan until it reaches 375 degrees on a deep-fry thermometer.
• Gently thread 1 shallot piece onto each oak branch, followed by 1 cube of cider and 1 cube of pheasant; season with salt and pepper. Dredge in flour, shaking off any excess.
• Dip shallot, cider, and pheasant on skewer into tempura batter so that it just covers the cubes; let any excess drip off. Holding leaf end of skewer, immediately immerse battered cubes in oil until crisp and lightly browned, about 3 minutes. Drain on paper-towel-lined sheets and season with salt and pepper.
• Ignite leaves with a kitchen torch and quickly extinguish; serve while leaves are still smoldering.

PLEASANT PHEASANT

Steps:

• Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
• Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
• Heat a frying pan with butter, and place coated pheasant in pan.
• Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
• Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
• Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
• Serve with rice, or noodles.
• Variations:
• instead of chicken broth, use chicken noodle soup and some water! Or,
• use your favorite marinate. Or,
• after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.

ELEGANT PHEASANT

Steps:

• Stir the kosher salt into the water until dissolved. Soak the pheasant breasts in the brine for 1 hour at room temperature.
• Preheat an oven to 350 degrees F (175 degrees C). Place the herb seasoned stuffing mix crumbs into a shallow bowl; set aside. Whisk the butter, mayonnaise, sour cream, chives, and Dijon mustard together in a bowl until evenly mixed.
• Remove the pheasant breasts from the brine. Rinse in the sink, and pat dry with paper towels. Season the breasts to taste with salt and pepper if desired. Roll the breasts in the mayonnaise mixture, then press into the stuffing mix crumbs until covered on all sides. Gently shake excess crumbs from the breasts, and place into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until the pheasant breasts are no longer pink in the center, about 1 hour. Turn the oven off, remove the foil, and allow the breasts to cook 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).