Roast Pheasant With Chestnut Fennel Fricassee Recipes

POT-ROASTED PHEASANT WITH PORT AND CHESTNUTS

Steps:

• Start off by melting half the butter and olive oil in a medium-sized casserole. Season the pheasants with salt and pepper, then when the butter begins to sizzle add one of the pheasants to the casserole then brown it all over, using a spoon and fork to manoeuvre it so that all sides get a nice golden-brown. Then transfer it to a plate and repeat with the other pheasant, removing that too to a plate when it is browned. Now add the rest of the butter and oil to the casserole and when that's hot add the shallots and bacon and toss them around till nicely browned, then transfer them to a plate. Return the pheasants to the casserole, arranging them side by side (breast side up), then return the shallots and bacon, add the mushrooms and garlic, and tuck the bay leaves and sprigs of thyme in amongst them. Season well with salt and pepper at this stage, then pour in the port and wine. Bring it all up to simmering point, then reduce the heat to a very gentle simmer (but make sure it actually is simmering with faint bubbles coming to the surface), cover with a lid and let it cook for 30 minutes. After that time add the chestnuts, bring it back to simmering point, cover and cook for a further 30 minutes When the pheasants are cooked, remove them to a carving board. Mix the flour and 1 rounded tablespoon butter together then add this mixture to the other ingredients in half-teaspoon sized lumps. Whisk the sauce back up to simmering point to thicken slightly. Carve and serve half a pheasant per person, garnished with the chestnuts, bacon, shallots and mushrooms and a generous amount of sauce. Some baby sprouts and mashed potato go very well with this.

ROAST PHEASANT

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.

PHEASANT FRICASSEE

Steps:

• Combine the 1/2 cup flour, salt and pepper in a paper bag.
• Add pheasant, 2 to 3 pieces at a time.
• Shake to coat well.
• In a large heavy skillet brown the pheasant in butter (350° on electric skillet).
• Add onion and carrot, cook 2 minutes.
• Add 1 can broth and cloves.
• Reduce heat (200°) Cover and simmer 45 to 55 minutes or till tender, adding 2nd can of broth as needed to prevent all juices from cooking away.
• Remove to warm platter.
• Measure 1 cup broth, discard remaining broth.
• Return broth to skillet.
• In a screw-top jar shake light cream and 3 tbls flour till blended.
• Stir into broth in skillet, cook and stir till thickened and bubbly.
• Stir in parsley and lemon juice.
• Serve over pheasant.

ROAST PHEASANT WITH CHESTNUT FENNEL FRICASSEE

Steps:

• Heat oven to 425 degrees. With a sharp knife, make two crosscut gashes on flat side of chestnuts. Place on a baking sheet, and roast for 15 to 20 minutes. When cool enough to handle, peel off skins and set aside.
• Rinse rice well. In a medium saucepan, combine with 3 cups water. Bring to a boil, reduce heat, cover loosely, and allow to simmer for 25 minutes. Remove from heat, add 1/2 teaspoon salt, and let sit for 10 minutes. Drain, and set aside.
• Rinse pheasant, and pat dry. Combine rosemary, garlic, minced shallots, and salt and pepper to taste. Rub cavity with mixture. Season outside with salt and pepper.
• Heat oven to 350 degrees. To truss bird, place it breast side up with legs pointing toward you. Tuck wing tips underneath body. Cut off at least 36 inches of kitchen string. Pass center of string underneath wings and body below neck cavity. Holding string ends in either hand, pull toward you so that string runs between body and thighs. Cross strings underneath tailbone; pull up, catching legs and crossing them. Cross string over legs, pulling to secure. Loop strings around legs again, and tie in a knot on top.
• Melt 1 tablespoon butter in a roasting pan over medium heat. Brown bird evenly on all sides, about 15 minutes. Place breast side up; transfer to oven. Cook for about 40 more minutes, basting often, until legs are a little loose when you shake them.
• Meanwhile, melt 1/2 teaspoon each of butter and oil in a skillet. Add slivered shallots, and cook over medium heat for 5 to 6 minutes. Transfer shallots to a bowl.
• Melt another 1/2 teaspoon each of butter and oil in skillet. Add fennel slices, and cook for 5 minutes. Transfer to bowl.
• Melt remaining tablespoon butter in skillet. Add chestnuts; cook for 2 minutes. Add 1/2 cup stock and 1/2 teaspoon salt. Bring to a boil and simmer until reduced to a glaze, about 10 minutes. Add remaining stock; simmer until again reduced to a glaze, about 5 minutes. Transfer to a plate.

ROAST PHEASANT WITH CHESTNUT MASH AND HONEYED PARSNIPS

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Using a sharp knife, cut away the breasts from each pheasant and set the four breasts aside. Remove the legs from each pheasant, then cut the carcasses into several pieces. Place the pheasant legs and carcass pieces into a roasting tin.
• Add the onion, tomatoes, thyme and bay leaves and roast in the oven for 15 minutes. Remove and place all of the roasted bones and vegetables into a large pan and cover with water. Place on the heat and bring to the boil. Reduce the heat and simmer for 45 minutes, skimming off any impurities that rise to the surface. Strain the stock into a separate pan and reserve. Discard the bones and vegetables.
• Season the pheasant breasts with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add the olive oil and the pheasant breasts. Fry the breasts for two minutes on each side, until golden-brown all over. Transfer to the oven and roast for 10-12 minutes, or until completely cooked through. Remove from the oven, place on a plate and rest for five minutes before carving.
• Place the pan used to fry the pheasant breasts back onto the heat. Add the red wine and bring to the boil, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Cook the wine until the liquid volume has reduced by half.
• Add the reserved pheasant stock and bring to the boil. Reduce the heat and simmer until the sauce has reduced and is thick enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper.
• For the mash, pierce the chestnuts with a knife, making a small slit in the shell - this prevents them from exploding. Place the chestnuts into a baking tray and roast in the oven for 20-25 minutes until tender. Leave the chestnuts to cool, then peel and roughly chop.
• Place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Mash the potatoes well, then add the olive oil, chestnuts and flatleaf parsley. Mix well and season, to taste, with salt and freshly ground black pepper.
• For the parsnips, place the parsnips, sherry and honey into a baking tray and mix to combine. Season with salt and freshly ground black pepper. Roast in the oven for 20 minutes, turning half way through, until the parsnips are tender and golden-brown.
• To serve, spoon the mash into the centre of the plate and place a sliced pheasant breast on top. Place some parsnips alongside, then drizzle over the sauce.

PHEASANT WITH BRAISED POTATO AND FENNEL

Steps:

• Wash and dry the pheasants. Cut the bulb of garlic in half horizontally. Put the cut bulb of garlic with a sprig of rosemary and a knob of butter insde the cavity of each bird. Season with freshly groung peppercorns and sea salt. Put birds in roasing tin, breast sides down, sitting on half the chopped onnion and rosemary (save 1/2 a stem for the braised potato) and pour over a glass of wine and a splash of stock. Roast birds in pre heated oven for about 30 to 40 minutes, turning birds halfway through and basting with the pan juices, if they appear to be drying out then add a splash of stock. Put the whole garlic cloves and quarters of fennel in the roasting tin to roast until softened and golden. Keep turning and basting and watch that the garlic doesnt burn and the pheasant breasts remain slightly pink. Whilst the pheasant is cooking prepare the braised potato and fennel. In a large wide based pan, heat the olive oil and fry the bacon. Add the potato, diced fennel, chopped garlic and liver (cut in half) and cook until golden. Add rosemary leaves, just over 1/2 the stock and seasoning. Bring to the boil and then turn into an oven proof dish and bake in the oven with the pheasant until softened but golden on top. 5 minutes before finising, add olives and squeeze over the lemon juice to liven up the flavours. Stir gently into dish. When birds are roasted, joint them for serving and rest in a warm place whilst you make the gravy. If the thighs need a bit longer in the oven, pop them back in for a few more minutes. Pour excess fat from roasting tin but save all the juices. De-glaze with the second glass of wine scrapping up all the meaty juices into the liquid. Add 150ml (5fl oz) stock and reduce well. Beat in a little butter to finish the sauce. Serve some of the braised potato with the roasted fennel and garlic and topped with the pheasant, sauce and serve. Per serving: 61 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 73mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

THE BEST ROASTED FENNEL

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.