ROASTED PHEASANT
Steps:
- 1. Preheat oven to 350°F. Mince the garlic with the salt; place in a bowl. Add the tangerine juice and peel, 1 tablespoon olive oil, dried tarragon, and pepper. Set aside.
- 2. Blanch the carrots and potatoes for 7 to 8 minutes in boiling water. Drain and place in a bowl with the tomatoes. Reserve.
- 3. Carefully loosen breast skin of the pheasant; place a sprig of tarragon underneath each side of the breast. Replace the skin neatly. Squeeze the halved tangerine into the cavity, then sprinkle with salt and pepper. Place the apple pieces, shallots, and sage in the cavity; tie legs together with kitchen string.
- 4. Place reserved vegetables in a small roasting pan. Toss with garlic-tangerine mixture. Place the pheasant, breast side up, on top of the vegetables. Brush pheasant with the remaining tablespoon of oil. Lay bacon slices over the breast. Pour broth in the bottom of the pan.
- 5. Roast in the center of the oven for 1 hour, basting 2 or 3 times. Remove bacon and continue to roast until the breast is brown and the pheasant is cooked through, about 20 to 30 minutes longer. Test for doneness with tip of a knife in the thickest part of the thigh. The juices should run clear. Let pheasant rest 10 minutes before carving.
- 6. Carve the pheasant, remove to a serving platter and surround with the vegetables. Spoon some of the juices over top. Serve extra juices alongside. Garnish with fresh sage.
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Ernest pickett
[email protected]This is my go-to recipe for roasted pheasant. It's always a crowd-pleaser.
Ben DeStefano
[email protected]I'm not a big fan of pheasant, but this recipe changed my mind. The meat was so tender and juicy.
V haleya
[email protected]My family loved this recipe! The pheasant was cooked to perfection.
Johurul Islam Joy
[email protected]I've made this recipe several times and it always turns out great. It's a perfect dish for a special occasion.
Kitty Bryant
[email protected]I would definitely recommend this recipe to anyone who loves pheasant.
Ananda Khan
[email protected]This recipe is a great way to cook pheasant. The meat is moist and flavorful.
rikaitul Islam
[email protected]I followed the recipe exactly, but my pheasant was a little dry. I think I might have overcooked it.
QadeerHussain Qadeer
[email protected]The roasted pheasant was delicious! I especially liked the crispy skin.
Shah Sultan
[email protected]I've never cooked pheasant before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly.
Prabin Basnet
[email protected]This roasted pheasant recipe was a hit with my family! The meat was tender and juicy, and the flavors were incredible. I loved the combination of herbs and spices.