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Roast Pheasant

  • 20m Prep Time
  • 40m Cook Time
  • 1h 20mReady In

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  • Cuisine : French
  • Course : Dinner

2 servings Roasted whole pheasant is traditionally stuffed with wild rice and mushrooms and served with Sauce Chasseur. We think this classic preparation can barely be improved upon if you find yourself in possession of a beautiful, perfect bird. We, however, opt to serve the bird with dressing on the side. Filling the cavity of the pheasant prevents even cooking and can lead to the breast meat drying out before the interior is fully cooked. Please read About Wildfowl and About Pheasant. If desired, wet-brine the pheasant up to 8 hours before proceeding. Remove the pheasant from the brine, pat dry, and let sit on a rack set over a baking sheet in the refrigerator for at least 2 hours and for up to 6 hours to dry the skin.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • One 2- to 3-pound young pheasant
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons butter, softened
  • 1
    • 2 tablespoons butter
    • 2 tablespoons minced shallots
    • 1 cup sliced mushrooms
    • ⅓ cup dry white wine
    • (2 tablespoons brandy)
    • (½ cup tomato puree)
    • Salt and black pepper to taste
    • 1 tablespoon minced parsley
    • (1 tablespoon minced chervil or tarragon)
    • (2 tablespoons butter)
    Sub-recipe steps
    1. Melt in a medium heavy saucepan over medium heat: 2 tablespoons butter
    2. Add and cook, stirring, until softened: 2 tablespoons minced shallots
    3. Add and cook, stirring, until lightly browned, about 5 minutes: 1 cup sliced mushrooms
    4. Add and simmer until reduced by half: ⅓ cup dry white wine; (2 tablespoons brandy)
    5. Add and simmer for 5 minutes: 1 cup Sauce Espagnole, Quick Brown Sauce, or Sauce Demi-Glace; (½ cup tomato puree); Salt and black pepper to taste
    6. Just before serving, stir in: 1 tablespoon minced parsley; (1 tablespoon minced chervil or tarragon)
    7. Swirl in bit by bit, if desired: (2 tablespoons butter)
  • 1
    • 8 ounces bulk breakfast or Italian sausage
    • 1 large onion, finely chopped
    • 1 celery rib, finely chopped
    • 3 cups dry bread or corn bread crumbs
    • 2 teaspoons chopped fresh sage or 1 teaspoon dried sage
    • 1 teaspoon dried thyme
    • 1 stick (4 ounces) butter, melted
    • ¾ teaspoon salt
    • ¼ teaspoon black pepper
    • (½ cup chopped tart apple)
    • (1 large egg, well beaten)
    • ½ cup chicken stock or broth
    Sub-recipe steps
    1. Cook in a medium skillet over medium heat, breaking up the meat with a spoon, until browned: 8 ounces bulk breakfast or Italian sausage
    2. Using a slotted spoon, transfer the meat to a plate lined with paper towels to drain. Pour off all but 2 tablespoons of fat from the skillet. Add and cook until softened: 1 large onion, finely chopped; 1 celery rib, finely chopped
    3. Transfer the onion mixture to a bowl and add the sausage along with: 3 cups dry bread or corn bread crumbs; 2 teaspoons chopped fresh sage or 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 stick (4 ounces) butter, melted; ¾ teaspoon salt; ¼ teaspoon black pepper; (½ cup chopped tart apple)
    4. If baking as a dressing, also add: (1 large egg, well beaten)
    5. Stir to combine. Moisten with: ½ cup chicken stock or broth
    6. Spoon the stuffing into the meat or vegetable being stuffed. For a dressing, transfer to the prepared baking dish and bake until browned, about 30 minutes. If using to stuff poultry, cook until it reaches an internal temperature of 165°F.

Let's Prepare

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Gather these ingredients - no prep needed yet.

  • One 2- to 3-pound young pheasant
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons butter, softened
  • 1 (Sauce Chasseur)
  • 1 (Sausage, Onion, and Sage Stuffing, or Wild Rice Dressing)

Let's Cook

  1. Step 1.

    Preheat the oven to 400°F. Pat dry: One 2- to 3-pound young pheasant

  2. Step 2.

    Season inside and out with: 1 teaspoon salt; ½ teaspoon black pepper

  3. Step 3.

    Rub the bird with: 3 tablespoons butter, softened

  4. Step 4.

    Place it on a rack in a roasting pan, set the pan in the oven, and reduce the oven temperature to 350°F. Roast until the internal temperature of the thigh reaches 155°F, 35 to 40 minutes. When pierced, the juices from the thigh should run faintly pink but not red. Let stand, loosely tented with foil, about 20 minutes before carving. If desired, serve with: (Sauce Chasseur); (Sausage, Onion, and Sage Stuffing, or Wild Rice Dressing)

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