Roast Pheasant With Cabbage And Bacon Recipes

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ROAST PHEASANT



Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories     100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C).
  • Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
  • Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

ROAST PHEASANT WITH CABBAGE AND BACON



Roast Pheasant With Cabbage and Bacon image

Provided by Moira Hodgson

Categories     main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 3 1/2- to 4-pound pheasant
2 tablespoons olive oil
Coarse sea salt and freshly ground pepper to taste
1 small head savoy cabbage (about 1 1/2 pounds)
4 ounces bacon, cut into small pieces
1 tablespoon fresh rosemary leaves
1/2 cup dry white wine
3/4 cup rich chicken stock

Steps:

  • Preheat the oven to 400 degrees. Brown the pheasant on all sides in the olive oil in a large, heavy casserole. Season with salt and pepper and roast breast down for 15 minutes, then turn and cook 15 more minutes breast side up.
  • Meanwhile, bring a large pot of salted water to a boil. Turn the cabbage upside down and remove the hard core. Cut the cabbage into slivers and blanch (cook for one minute). Remove and drain well.
  • Saute the bacon in its own fat in a heavy skillet. Drain the bacon on paper towels.
  • Remove the pheasant from the casserole and pour off excess fat. Add the rosemary, wine and stock and bring to a boil. Off heat, stir in the cabbage and the bacon. Put the pheasant on top, cover and cook for 20 minutes in the oven.

Nutrition Facts : @context http, Calories 931, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 53 grams, Fiber 6 grams, Protein 91 grams, SaturatedFat 15 grams, Sodium 1642 milligrams, Sugar 5 grams, TransFat 0 grams

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