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Pheasant: Roasted Pheasant

Source of Recipe


Rough Creek Lodge



List of Ingredients



• 1 pheasant, about 2½ pounds
  
• Kosher salt to taste
  
• Freshly ground black pepper to taste
  
• 1 Tbsp chopped fresh thyme
  
• 6 strips pancetta or bacon
  
• ½ cup grapeseed or olive oil
  






Instructions



1. Preheat oven to 375° F. Season pheasant inside with some salt and pepper and some thyme, then truss for roasting with kitchen string.
   
   
2. Cover breast with bacon slices. Place pheasant on its side in a roasting pan, baste with oil, and season with salt and pepper. Roast in oven for 25 to 45 minutes, turning two times and basting carefully.
   
   
3. Remove bacon, sprinkle with thyme, and return bird to oven. Allow breast to brown (about 10 minutes). Check for doneness by piercing thigh at thickest part. If juice runs pink, return to oven for 10 minutes. Remove and let stand for 5 minutes. To carve, detach the legs, then the wings, each with some breast meat, then the breast. Meat should be pale pink and moist.
   
   Serves 4
   
   ...........
   
   Serve with:
   
   ONION & PARMESAN RISOTTO
   
   • ½ cup unsalted butter
   • 8 cups chicken broth
   • 1 medium sweet onion, finely chopped
   • 2 cups Italian arborio rice
   • ½ cup white wine
   • Kosher salt to taste
   • Freshly ground black pepper to taste
   • 1 Tbsp lemon zest
   • ½ cup grated Reggiano-Parmigiano cheese
   
   In a heavy saucepan, heat half the butter over medium-low heat. Meanwhile, in a separate pan, heat the chicken broth.
   
   Sauté onion until golden brown, about 15 minutes. Add rice and cook for 2 minutes. Add white wine and cook until absorbed.
   
   Turn heat up to medium and set timer for 15 minutes.
   Add hot broth, a cup at a time, stirring carefully until each cup is absorbed. Season to taste with salt and pepper. After timer sounds, stir in remaining butter, lemon zest and grated cheese.
   
   ............
   
   SWISS CHARD WITH PANCETTA
   
   • ½ cup pancetta, cut into ½-inch strips
   • 3 bunches Swiss chard, de-stemmed, torn into smallish pieces
   
   In a large sauté pan, cook pancetta over medium-high heat until it becomes transparent and some of the fat has liquefied. Add Swiss chard and sauté until tender.
   
   To Serve:
   Arrange pheasant pieces, risotto, and Swiss chard attractively on each plate.
   
   Serves 4