ROAST PHEASANT WITH WILD MUSHROOM DUXELLES AND ROASTED VEGETABLES
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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
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Tommy Che
[email protected]This dish is definitely worth trying.
DJ AP
[email protected]This is a great recipe! The pheasant was cooked perfectly and the duxelles was flavorful.
Maddie C
[email protected]The pheasant was a bit dry, but the duxelles and roasted vegetables were delicious.
Mahesh Dodeja
[email protected]I'll definitely be making this dish again.
MA HI M
[email protected]This is a great recipe for a special occasion meal. The pheasant is tender and juicy, and the duxelles is delicious.
Onyinye Irabor
[email protected]The pheasant was cooked perfectly and the duxelles was rich and flavorful.
Haylie Van der berg
[email protected]I made this dish for my friends and they all raved about it. It's definitely a winner!
EDMUND Is The Brand
[email protected]This dish is perfect for a special occasion dinner. It's elegant and delicious.
Sobur Hossain
[email protected]The pheasant was a bit tough, but the duxelles and roasted vegetables were delicious.
young reezy
[email protected]This recipe is a keeper! I will definitely be making it again.
Brittney Garcia
[email protected]I followed the recipe exactly and the dish turned out perfectly. The pheasant was cooked evenly and the duxelles was flavorful.
Timothy Byrd
[email protected]This dish is definitely worth the effort. It's a special occasion meal that will impress your guests.
Rupam Biswas
[email protected]The pheasant was a bit dry, but the duxelles and roasted vegetables were delicious.
ARINZE KENNEDY
[email protected]I've made this dish several times now and it's always a hit. The combination of flavors is just perfect.
Sweerplaysroblox_YT
[email protected]This recipe was easy to follow and produced amazing results. The pheasant was cooked to perfection and the duxelles was rich and flavorful.
Samreen Shoaib
[email protected]My family loved this dish! The pheasant was tender and juicy, and the wild mushroom duxelles added a delicious depth of flavor. The roasted vegetables were also a hit, especially the carrots and parsnips.