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Roast Pheasant with Herbs




Source of Recipe


e-cookbooks.net


List of Ingredients




4 shallots, peeled and quartered
6 medium mushrooms, sliced
1 teaspoon basil
2 teaspoons tarragon
1/2 cup chopped parsley
1 tablespoon brandy
1/4 cup (1/2 stick) butter, room temperature
2 pheasants
salt and pepper


Recipe



Mince the shallots, mushrooms, basil, tarragon, parsley, and brandy in the food processor with short pulses. Add the butter and incorporate swiftly to make a paste. Chill while you prepare the pheasants. Beginning at the neck end, using only your fingers, loosen the birds' skin from the breast meat. Continue separating skin from
the meat until you have also loosened the skin from the thighs. (This isn't as difficult as it sounds.)

Salt and pepper the birds inside and out and with a knife or spreader insert the herb-butter paste on the meat under the skin. If you have some left over, put it inside the birds. Rearrange the skin in its normal position. Tie the birds with string to help them keep
their shape and roast in a 350F oven for an hour or until thigh is tender, turning from side to side several times.


To serve, remove strings and serve the pheasants on a hot platter.