Best 4 Docs Roasted Pheasant With Wine Sauce Recipes
Roasted pheasant is a classic dish that is perfect for a special occasion. The pheasant is roasted until golden brown and juicy, and the wine sauce adds a rich, flavorful accompaniment. This article provides three different recipes for roasted pheasant with wine sauce, each with its own unique flavor profile. The first recipe uses a red wine sauce made with Burgundy wine, while the second recipe uses a white wine sauce made with Chardonnay. The third recipe uses a sparkling wine sauce made with Champagne. All three recipes are easy to follow and produce delicious results. Whether you are a seasoned cook or a beginner, you are sure to find a recipe in this article that you will enjoy. So gather your ingredients and get ready to experience the deliciousness of roasted pheasant with wine sauce.
Check out the recipes below so you can choose the best recipe for yourself!
DOC'S ROASTED PHEASANT WITH WINE SAUCE
My grandfather was a dentist. He traveled up the Missouri River by keel boat to Fort Benton, bringing the first tooth xray to Montana before Montana became a state. I never knew him,but cousins have discovered his old recipes cooked for the Gentlemen Dinners for him and other professional members of community. I have made this for four servings.
Provided by Montana Heart Song
Categories Pheasant
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a crockery bowl, add vinegar.
- Add one pheasant at a time, and coat inside and outside with vinegar. Set on a plate to drain.
- Rub pheasants with butter inside and out.
- Place yellow onion quarters in each pheasant.
- Place 4 slices of bacon in the bottom of a cast iron dutch oven.
- Stoke the oven on medium to high heat.
- Regular oven about 380*.
- Salt and Pepper pheasants.
- Place them on top of the bacon in dutch oven.
- Roast uncovered for 30 minutes.
- Taste the wine. If it is not sweet enough, add the dash of sugar and stir.
- Baste the wine on the birds after they
- have cooked for 20 minutes. Move them apart so that each side gets browned. Baste again.
- in ten minutes.Use all the wine.
- Check in 40 minutes with a fork, if juices run clear, pheasants are done. Throw away the bacon, or crush for another day and put in the larder. Wipe out dutch oven and hang.
- Serve pheasants with roasted potatoes and poached apples.
Nutrition Facts : Calories 1771.4, Fat 101, SaturatedFat 37.4, Cholesterol 634.5, Sodium 595, Carbohydrate 8.2, Fiber 1.2, Sugar 3.4, Protein 183.6
PAN ROASTED PHEASANT WITH SHIITAKE MUSHROOMS AND FIGS IN A CHAMBOURCIN GLACE
Steps:
- Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.
ROAST PHEASANT
This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.
Provided by kelly13jane
Categories 100+ Everyday Cooking Recipes
Time 2h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 250 degrees F (120 degrees C).
- Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
- Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.
Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg
PHEASANT IN WINE SAUCE
The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert.
Provided by Sandaidh
Categories Pheasant
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter or margarine in a heat-proof Dutch oven.
- When hot, sauté the pheasant gently all over until it's golden brown.
- Remove the bird.
- Add flour, stock and wine, blend smoothly.
- Bring to a boil and add seasoning.
- Return bird to the Dutch oven and cover.
- Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.
Nutrition Facts : Calories 502.4, Fat 30.1, SaturatedFat 12.7, Cholesterol 172.5, Sodium 163.3, Carbohydrate 3.8, Fiber 0.1, Sugar 0.3, Protein 45.9
Tips:
- For the best flavor, use a wild pheasant that has been hung for at least 24 hours.
- To prevent the pheasant from drying out, baste it with the wine sauce every 20 minutes while roasting.
- If you don't have a roasting rack, you can place the pheasant directly on a baking sheet. Just be sure to turn it halfway through the cooking time so that it cooks evenly.
- To make the wine sauce, use a dry red wine that is full-bodied and has a fruity flavor.
- If you don't have any chicken stock, you can use water instead. However, the sauce will not be as flavorful.
- Serve the roasted pheasant with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Roasted pheasant with wine sauce is a delicious and elegant dish that is perfect for a special occasion. The pheasant is roasted until it is tender and juicy, and the wine sauce is rich and flavorful. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special meal to serve, give this roasted pheasant with wine sauce a try.
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