roast pheasant

prep time:  35 minutes
cook time:  60 minutes
servings:  6

ingredients:
3 pheasants - innards removed, wing tips and necks trimmed
salt
pepper
1 onion - coarsely chopped
1 carrot - coarsely chopped
1 orange - halved
3 sprigs fresh thyme
6 slices thick-cut bacon - cut in half
1/4 cup madeira
1 cup chicken stock
2 tablespoons unsalted butter - cold

steps:
1.  preheat oven to 500 degrees 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 form both halves of the orange and set aside.  cut 1 of the squeezed halves into 3 pieces and tuck inside the cavities along with the vegetables.  insert 1 sprig of thyme into the cavity.

2.  arrange the pheasants in a large roasting pan, breast sides up.  lay 2 strips of bacon over the top of each pheasant, butting 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 - 40 minutes or until the juices run clear.  remove the pheasants from the oven and transfer to a serving platter; loosely tent.

3.  using a spoon, carefully remove excess fat from the pan.  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. 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 - 4 minutes.  swirl in the butter and remove from the heat.  season to taste with salt and pepper.

4.  remove the back bone from each pheasant, then cut along the breastbone to divide the birds into two halves.  service 1/2 pheasant per person, napped with some of the sauce.

- food nework

wild-game banh mi

prep time:  tbd
cook time:  30 minute
servings:  12 patties

ingredients:
1/2 cup mayonnaise
3 - 5 tablespoons sriracha sauce
2 pounds pheasant, duck, wild turkey or other gamebird - deboned and roughly chopped
2 - 3 habanero peppers - deseeded
1 teaspoon coriander seed
1/3 cup fish sauce
1 tablespoon sugar
1/2 teaspoon cinnamon
2 teaspoons baking powder
1 cup cilantro leaves
baguette - split and lightly toasted

steps:
1.  combine the mayonnaise and sriracha sauce.  refrigerate until ready to use.

2.  preheat the oven to 300 degrees.  combine the meat, peppers, coriander, fish sauce, sugar, cinnamon, and baking powder in a bowl.  working in batches, grind the mixture into a paste using a food processor with the blade attachment.

3.  with an ice-cream scoop, spoon the mixture onto a parchment-lined or nonstick sheet pan.  gently flatten each ball into a hamburger-style patty.  bake for 30 minutes, or until the center is thoroughly cooked and a meat thermometer reads 160 degrees.

4.  slather the cooked bread with the sriracha mixture and top with a big pinch of clinator.  lay on the hot patty, and close it up with the remaining piece of bread to form a sandwich.

- field & stream, february 2011

grilled pheasant with dijon-tarragon sauce

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon pepper
1 pheasant - skinned and quartered
1/4 cup champagne vinegar
1/4 cup dry white wine
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh tarragon
1/2 teaspoon dried chervil
1/4 cup dijon mustard
1 tablespoon butter - cut into small pieces
cooking spray

steps:
1.  combine oil, juice, and pepper in a large zip-top plastic bag.  add pheasant pieces, seal and marinate in refrigerator 1 hour, turning bag occasionally.

2.  prepare grill.

3.  combine champagne vinegar, wine, balsamic vinegar, tarragon, and chervil; bring to a boil.  cook until reduced to 1/4 cup, about 4 minutes.  remove from heat.  add mustard and butter, stirring with a whisk.

4.  remove pheasant from bag, and discard marinade.  place the pheasant on grill rack coated with cooking spray, grill 2 1/2 minutes on each side or until done, basting frequently with vinegar mixture.

- cooking light, october 2006

braised pheasant in mixed peppercorn sauce

cook time:  tbd
prep time:  tbd
servings:  4

ingredients:
1 pheasant - skinned and quartered
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter
2 teaspoons olive oil
1/2 cup chicken broth
1/2 cup dry white wine
1 cup evaporated milk
1 teaspoon cornstarch
3 tablespoons minced yellow onion
2 teaspoon mixed green, red, and white peppercorns - crushed

steps:
1.  sprinkle pheasant with salt and pepper.  melt butter and oil in large skillet over medium heat.  add pheasant, cook 2 minutes on each side or until browned.  add broth and wine, bring to boil.  cover, reduce heat and simmer for 35 minutes.  remove pheasant from pan.  keep warm.

2.  combine milk and cornstarch in a small bowl.

3.  increase heat to medium-high.  bring broth mixture to a boil, cook until reduced to 1/2 cup (about 6 minutes).  add onion, cook 3 minutes.  add milk mixture and crushed peppercorns.  simmer 2 minutes or until sauce thickens, stirring frequently.

- cooking light, october 2006