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Name: Madeira Roast Pheasant
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 3 Pheasants (2 to 2-1/2 lb); Garnish sprig parsley; 1/4 c Madeira; 2 tb Unsalted butter; 4 Wings chicken; 1 (unpeeled) coarsely chopped; 2 tb Herbs de Provence *; 1 tb Unsalted butter; 2 Backs chicken; 1 tb All purpose flour; 2 Bay leaf; 1 qt Chicken broth; 2 Coarsely chopped carrot; 1 c Room temperature unsalted; 3 Coarsely chopped celery

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INGREDIENTS

3 Pheasants (2 to 2-1/2 lb)
Garnish sprig parsley
1/4 c Madeira
2 tb Unsalted butter
4 Wings chicken
1 (unpeeled) coarsely chopped
2 tb Herbs de Provence *
1 tb Unsalted butter
2 Backs chicken
1 tb All purpose flour
2 Bay leaf
1 qt Chicken broth
2 Coarsely chopped carrot
1 c Room temperature unsalted
3 Coarsely chopped celery

INSTRUCTIONS

Preheat oven to 450 deg. Melt 2 tablespoons butter in large roasting pan. Stir in onion, celery, carrots, bay leaves and 1 tablespoon herbs de Provence. Top with pheasant giblets, necks, chicken wings and backs. Roast until well browned, turning frequently, about 40 minutes. Reduce oven temperature to 375 deg. Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon herbs de Provence. Pat pheasants dry inside and out. Loosen breast skin on each by gently sliding fingers under neck flap and down between breast meat and skin, being careful not to tear skin. Spread 1 1/2 tablespoons herb butter evenly over breast under skin of each. Sprinkle each cavity with salt and pepper. Place 2 tablespoons herb butter into each cavity. Truss pheasants to hold shape. Arrange on sides atop vegetable mixture in roasting pan. Roast 15 minutes, basting frequently with pan juices. Turn on second side and roast 15 minutes, basting frequently. Turn pheasants breast side up. Add Madeira to pan and continue roasting until juices run pale pink when thickest part of thigh is pierced, basting frequently, about 15 minutes. Transfer pheasants to platter and discard string. Tent with foil. Add broth to roasting pan. Boil until reduced to 3 cups liquid, scraping up any browned bits, about 6 minutes. Strain sauce and degrease. Melt 1 tablespoon butter in heavy small saucepan over low heat. Add flour and stir 3 minutes. Whisk in sauce in thin stream. Simmer 5 minutes, stirring frequently. Adjusting seasoning. Pour into bowl. Garnish pheasant with parsley. Pass sauce separately. *Available at specialty foods stores. (Ouida & Vince Kelly) (C) 1987 Bon Appetit Publishing Corp. Compliments of Fred Peters

NOTES

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Madeira Roast Pheasant

3 Pheasants (2 to 2-1/2 lb)
 Garnish sprig parsley
1/4 c Madeira
2 tb Unsalted butter
4 Wings chicken
1 (unpeeled) coarsely chopped
2 tb Herbs de Provence *
1 tb Unsalted butter
2 Backs chicken
1 tb All purpose flour
2 Bay leaf
1 qt Chicken broth
2 Coarsely chopped carrot
1 c Room temperature unsalted
3 Coarsely chopped celery

Preheat oven to 450 deg. Melt 2 tablespoons butter in large roasting pan.  Stir in onion, celery, carrots, bay leaves and 1 tablespoon herbs de  Provence. Top with pheasant giblets, necks, chicken wings and backs. Roast  until well browned, turning frequently, about 40 minutes. Reduce oven  temperature to 375 deg.    Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon herbs  de Provence. Pat pheasants dry inside and out. Loosen breast skin on each  by gently sliding fingers under neck flap and down between breast meat and  skin, being careful not to tear skin. Spread 1 1/2 tablespoons herb butter  evenly over breast under skin of each. Sprinkle each cavity with salt and  pepper. Place 2 tablespoons herb butter into each cavity. Truss pheasants  to hold shape. Arrange on sides atop vegetable mixture in roasting pan.  Roast 15 minutes, basting frequently with pan juices. Turn on second side  and roast 15 minutes, basting frequently. Turn pheasants breast side up.  Add Madeira to pan and continue roasting until juices run pale pink when  thickest part of thigh is pierced, basting frequently, about 15 minutes.  Transfer pheasants to platter and discard string. Tent with foil.    Add broth to roasting pan. Boil until reduced to 3 cups liquid, scraping up  any browned bits, about 6 minutes. Strain sauce and degrease. Melt 1  tablespoon butter in heavy small saucepan over low heat. Add flour and stir  3 minutes. Whisk in sauce in thin stream. Simmer 5 minutes, stirring  frequently. Adjusting seasoning. Pour into bowl. Garnish pheasant with  parsley. Pass sauce separately.    *Available at specialty foods stores.    (Ouida & Vince Kelly) (C) 1987 Bon Appetit Publishing Corp.    Compliments of Fred Peters

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Nutrition

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Serving Size: 1 Serving (205g)
Recipe Makes: 6 Servings

Calories: 325
Calories from Fat: 314 (97%)

Amt Per Serving		% DV

	Total Fat 34.8g	46 %
	Saturated Fat 21.9g	109 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 1.3g
Cholesterol 91.6mg		28 %
Sodium 624.1mg		22 %
Potassium 69.9mg		2 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.5g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 325

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