Pheasant with Mixed Vegetables
Ingredients
- For the pheasant
- 2 Wild pheasants (each about 700 grams) (approximately 25 ounces)
- 1 tsp Juniper berries
- 6 allspice
- salt
- freshly ground pepper
- 200 grams Smoked bacon (sliced)
- 3 Tbsps clarified butter
- 250 milliliters dry white wine
- 2 Tbsps melted butter
- 150 milliliters chicken stock
- 2 centiliters Madeira Wine
- Ingredients
- Bakers twine
- For the mixed vegetables
- 800 grams small potatoes
- 2 tsps chopped rosemary
- 200 grams small Porcini mushroom
- 200 grams Grape
- 2 sundried Tomatoes in oil
Preparation steps
Rinse the pheasants inside and out and pat dry. Finely crush the juniper and allspice, mix with salt and pepper and use to season the pheasant inside and out. Cover the breasts and thighs with bacon and truss. Preheat oven to 220°C (approximately 425°F).
For the mixed vegetables: Peel the potatoes, cook in boiling salted water for about 25-30 minutes, drain and let the steam evaporate. Drain the tomatoes and cut into strips. Wipe the mushrooms with a damp cloth and quarters. Halve the grapes and remove the seeds, if necessary.
In a roasting pan, melt the butter, sear the pheasants for around 8-10 minutes, add the wine, bring to a boil then transfer to the oven for 10 minutes. Flip the pheasants over, baste with 1/2 the butter and roast for another 10 minutes.
Remove the baker's twine and bacon. Place the pheasant on his back, brush with the remaining butter and roast until golden brown, about 15 minutes, or until cooked through.
Let the pheasants rest, cut into serving pieces and keep warm. Deglaze the roasting pan with the chicken stock and simmer for 5 minutes. Add the Madeira and season with salt and pepper.
Meanwhile, sauté the mushrooms in hot butter, add the potatoes and sun-dried tomatoes, sprinkle with rosemary and season with salt and pepper. Add the grapes and toss to combine.
Arrange the vegetables on warmed serving plates with the pheasant. Drizzle with sauce and garnish with rosemary sprigs, if desired.
