How to Cook Pheasant:...How to Cook Pheasant: Buttered Roast Pheasant with Cream and Bourbon

How to Cook Pheasant: Buttered Roast Pheasant with Cream and Bourbon might be a good recipe to expand your main course collection. One portion of this dish contains roughly 83g of protein, 59g of fat, and a total of 993 calories. For $9.41 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 4. 18 people found this recipe to be flavorful and satisfying. If you have bacon, shallots, bourbon, and a few other ingredients on hand, you can make it. It is brought to you by The Culinary Life. From preparation to the plate, this recipe takes roughly 8 hours. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is spectacular. Similar recipes include Roast Pheasant With Grapes And Walnuts, Honey-Lemon Roast Pheasant, and Pot-roast pheasant with cider & bacon.

Ingredients

Cooking Instructions

1. 01

   Add water to a large pot and bring to a boil.

2. 02

   Remove from heat and add salt and sugar, stirring until completely dissolved.

3. 03

   Add bay leaves and 1 of the sprigs of sage. Allow water to come to room temperature. Once the water has cooled, add the pheasant to the pot and weight down the bird to keep it fully submerged (I used a zip-top bag filled with water).

4. 04

   Place the pot in the refrigerator. Allow to brine for 4 hours.

5. 05

   Remove the pheasant from the brine and dry completely. Discard brine water. Set the pheasant breast-up in a dish and allow to sit, uncovered, in the refrigerator for 2 hours, up to overnight. This dries out the bird, which is necessary for proper roasting.Set an oven rack to the center on the oven. Preheat oven to 375F (190C).In a small bowl, combine butter, sage, and rosemary. Stir well and let sit for 15 minutes.Melt the butter and herbs in a heavy-bottomed skillet over medium-high heat. Quickly brown the bird on all sides and set breast-up in a 5-quart Dutch oven or 9" x 13" baking dish. Lower the heat under the skillet to medium-low and add shallots, frying them until they are gently browned.

6. 06

   Pour the shallots and butter into the baking dish with the pheasant. Deglaze the skillet with 2 tablespoons of water and pour the drippings into the baking dish.

7. 07

   Cut each slice of bacon in half and cover each side of the pheasants breasts with bacon. Slide a sprig of rosemary, the remaining sprig of sage, and garlic cloves into the birds cavity. Truss the legs.

8. 08

   Pour chicken stock into the baking dish, and sprinkle the liquid with salt and pepper. Scatter carrots and onions in the dish around the pheasant.