EMERIL'S FAVORITE ROAST PHEASANT - EMERIL LAGASSE RECIPE - (4.7/5)
Provided by ranmcm
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven. 2. Season the cavities and the outside of each pheasant liberally with salt and pepper. 3. Divide the chopped onion and carrot equally among the cavities of the pheasants. 4. Squeeze the juice from both halves of the orange and set aside. 5. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. 6. Insert 1 sprig of thyme into the cavity of each pheasant. 7. Arrange the pheasants in a large roasting pan, breast sides up. 8. 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. 9. 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.) 10. Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce. 11. Using a spoon, carefully remove as much extra fat from the pan as possible. 12. 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. 13. 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. 14. Swirl in the butter and remove from the heat. 15. Season, to taste, with salt and pepper. 16. Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. 17. Serve 1/2 pheasant per person, napped with some of the sauce. *Note: Wild pheasants are usually smaller birds, and thus will cook in less time. If you are using wild pheasants, please adjust the recipe accordingly.
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Hudu Umar
[email protected]I love this recipe! The pheasant is always cooked perfectly and the sauce is to die for. I've tried other pheasant recipes, but this one is by far the best.
Nolufefe Mshuqwana
[email protected]This was my first time cooking pheasant, and I'm so glad I tried this recipe. The pheasant was moist and flavorful, and the sauce was delicious. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family and friends.
Daniel Wanjala
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The pheasant is always cooked perfectly and the sauce is delicious. I usually serve it with roasted vegetables and mashed potatoes, but it would also be good with rice or pasta.
Imesh Udara
[email protected]This recipe is a bit time-consuming, but it's worth it! The pheasant was cooked to perfection and the sauce was amazing. I served it with roasted vegetables and mashed potatoes, and it was a meal that everyone enjoyed.
Emelin Amzah
[email protected]I made this recipe last night and it was a hit! The pheasant was so moist and flavorful, and the sauce was to die for. I served it with roasted vegetables and mashed potatoes, and it was the perfect meal. I will definitely be making this again.
Angel Matimu
[email protected]This was a great recipe! The pheasant was cooked perfectly and the sauce was delicious. I followed the recipe exactly and it turned out great. The only thing I would change is to add a bit more salt and pepper to the pheasant before roasting. Overall