Roast Pheasant With Ricotta Parma Ham Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EMERIL'S FAVORITE ROAST PHEASANT



Emeril's Favorite Roast Pheasant image

Provided by Food Network

Categories     main-dish

Time 3h22m

Yield 6 servings

Number Of Ingredients 38

3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed (See Cook's Note)
Salt
Freshly ground black pepper
1 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
1 orange, halved
3 sprigs fresh thyme
6 slices thick-cut bacon, cut in half
1/4 cup Madeira
1 cup rich chicken stock
2 tablespoons cold, unsalted butter
Wild Mushroom Bread Pudding, recipe follows
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini
1 teaspoon minced garlic
3 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh thyme
3/4 cup grated Gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread, cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
  • Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
  • Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
  • Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
  • Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
  • Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
  • In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

More about "roast pheasant with ricotta parma ham recipes"

ROAST PHEASANT AND BREAD SAUCE RECIPE - BBC FOOD
Method. For the roasted pheasant, preheat the oven to 190C/375F/Gas 5. On a medium heat, in a ovenproof frying pan, heat the rapeseed oil and butter (if using) until foaming.
From bbc.co.uk


PARMESAN PHEASANT BREASTS WITH CRISPY HAM - THE FIELD
Jan 31, 2023 Parmesan pheasant breasts with crispy ham. Serves 4. 4 pheasant breasts; Black pepper; 4-6 fresh sage leaves, finely chopped; 100g (31⁄2oz) grated parmesan (if you are …
From thefield.co.uk


ROAST PHEASANT WITH PARMA HAM AND ROASTED ROOT - BIGOVEN
Roast Pheasant with Parma Ham And Roasted Root recipe: Try this Roast Pheasant with Parma Ham And Roasted Root recipe, or contribute your own. Add your review, photo or comments …
From bigoven.com


WHOLE ROASTED PHEASANT | GAME RECIPES | JAMIE …
Preheat the oven to 170ºC/325ºF/gas 3. Peel and halve the carrot lengthways, then peel and thinly slice the onions. Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them …
From jamieoliver.com


ITALIAN ROAST PHEASANT RECIPE | PHEASANT RECIPES
Ingredients: 2 oven-ready pheasants; 100g prosciutto ham; 150g ricotta cheese; 75g grated parmesan cheese; 1 tbsp. or so of thyme leaves; 150ml vermouth or 125ml white wine + 1 tsp. …
From pheasantrecipes.co.uk


HOW TO COOK PHEASANT - GREAT BRITISH CHEFS
Nov 16, 2021 This is illustrated beautifully in Vineet Bhatia’s Achari pheasant recipe which sees the bird marinated not once, but twice in garlic, ginger, yoghurt and a whole host of spices. ...
From greatbritishchefs.com


ROAST PHEASANT WITH RICOTTA & PARMA HAM
Jan 1, 2000 Heat oven to 220C/fan 200C/gas 7. Separate the layers of Parma ham and chop two slices finely. Mix the ricotta, chopped ham, thyme and parmesan with some seasoning. …
From countryside-alliance.org


HOW TO ROAST A PERFECTLY MOIST PHEASANT - PHEASANT …
Nov 22, 2022 Roast your pheasant at 325 for 50 minutes. Then, turn the oven up to 450 and roast for three minutes. You can insert a meat probe prior to sliding the roast into the oven, but the goal is to have internal temp of both breasts …
From projectupland.com


BEST ROAST PHEASANT RECIPES | THANKSGIVING | FOOD …
Feb 4, 2022 Place a braised pheasant leg and a breast in the centre of a warmed plate. Slice and fan out the breast. Top with 2 ounces of the sauce, the braised shallots and garlic and a thyme sprig.
From foodnetwork.ca


BERETTA PHEASANT RECIPE - ITALIAN TWIST ON A CLASSIC DISH
Sep 1, 2023 Place the birds in the oven, to roast for 20 minutes, then turn down the heat to 180°C/160°C fan/gas 4 and cook for a further 35-40 minutes. Make sure to baste every now and then with the pan juices. Remove from the oven …
From basc.org.uk


ROAST PHEASANT - JO COOKS
Dec 10, 2023 Let the Pheasant Reach Room Temperature: Before cooking, allow the pheasant to sit at room temperature for about 30 minutes. This ensures even cooking. Don’t Skip the Searing: Searing the pheasant before roasting …
From jocooks.com


ROAST PHEASANT WITH RICOTTA & PARMA HAM - COPY ME THAT
Roast Pheasant with Ricotta & Parma Ham. bbcgoodfood.com Sue Kingdon. loading... X. Ingredients. 90g pack Parma ham; 140g ricotta; 1 tbsp thyme leaf, plus some sprigs ... Use the …
From copymethat.com


ROAST PHEASANT WITH RICOTTA & PARMA HAM RECIPE | YUMMLY
Roast Pheasant With Ricotta & Parma Ham With Parma Ham, Ricotta, Thyme, Freshly Grated Parmesan, Pheasants, Dry Vermouth, Olive Oil
From yummly.co.uk


ROAST PHEASANT WITH PARMA HAM - BLOG.GOODPAIRDAYS.COM
Oct 8, 2024 * 90g parma ham * 150g ricotta * 1 tbsp thyme leaves * 3 tbsp grated parmesan * 2 oven-ready pheasants * 150ml red wine * Olive oil * Preheat the oven to 220C. Chop 2 slices …
From blog.goodpairdays.com


10 BEST ROAST PHEASANT RECIPES - YUMMLY
The Best Roast Pheasant Recipes on Yummly | Roast Pheasant, Glazed Roast Pheasant, Orange Roast Pheasant
From yummly.com


ROAST PHEASANT WITH RICOTTA & PARMA HAM | RECIPE | ROAST …
Oct 16, 2022 - For a really special Sunday lunch pheasant is a good choice. This recipes has beautiful combination of flavours, from BBC Good Food.
From pinterest.com


ROAST PHEASANT WITH RICOTTA & PARMA HAM
Mar 29, 2015 Heat oven to 220C/fan 200C/gas 7. Separate the layers of Parma ham and chop two slices finely. Mix the ricotta, chopped ham, thyme and parmesan with some …
From countryside-alliance.org


THE BEST FRESH HAM ROAST RECIPE - EASY TO MAKE - FARMHOUSE …
Oct 5, 2021 I've got a simple ham roast recipe and easy tips for cooking any fresh ham roast! Print Ingredients. A 3 - 5 lb fresh uncooked ham roast (not cured) 2 ½ cups of water ¾ cup …
From farmhouseharvest.net


ROAST PHEASANT WITH RICOTTA & PARMA HAM - GOOD FOOD …
Heat oven to 220C/fan 200C/gas 7. Separate the layers of Parma ham and chop two slices finely. Mix the ricotta, chopped ham, thyme and Parmesan with some seasoning. Carefully ease the skin away from the breast meat of each …
From bbcgoodfoodme.com


Related Search