Roast Pheasant with Herbs under the Skin
Source of Recipe
justgame
List of Ingredients
4 ea Shallots; quartered
6 md Mushrooms; sliced
1 ts Basil
2 ts Tarragon
8 tb Parsley; chopped
1 tb Brandy
4 tb Butter; room temperature
2 ea Pheasants
Salt and pepper
Recipe
Put the shallots, mushrooms, basil, tarragon, parsley, and brandy in the food processor and turning on and off for short "takes", mince to a fine texture, then strain off excess liquid.
Now add the butter and swiftly by the on-off routine make a paste. Set it in the refrigerator.
Loosen the birds' skin from the breast meat, beginning at the neck end. Continue until you have also loosened the skin from the thighs. This sounds difficult but really isn't. Use only your fingers.
Salt and pepper the birds inside and out. With a knife or spreader insert the paste on the meat under the skin. If you have some paste left over, put it inside the birds. Rearrange the skin to normal.
Truss the birds and roast in a 350 F oven for an hour or until thigh is tender.
Remove birds to a hot platter and snip off trussings.
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