Best 2 Emerils Favorite Roast Pheasant Emeril Lagasse Recipes

EMERIL'S FAVORITE ROAST PHEASANT - EMERIL LAGASSE RECIPE - (4.7/5)

Steps:

• 1. Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven. 2. Season the cavities and the outside of each pheasant liberally with salt and pepper. 3. Divide the chopped onion and carrot equally among the cavities of the pheasants. 4. Squeeze the juice from both halves of the orange and set aside. 5. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. 6. Insert 1 sprig of thyme into the cavity of each pheasant. 7. Arrange the pheasants in a large roasting pan, breast sides up. 8. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. 9. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) 10. Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce. 11. Using a spoon, carefully remove as much extra fat from the pan as possible. 12. 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 of the pan. 13. 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 to 4 minutes. 14. Swirl in the butter and remove from the heat. 15. Season, to taste, with salt and pepper. 16. Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. 17. Serve 1/2 pheasant per person, napped with some of the sauce. *Note: Wild pheasants are usually smaller birds, and thus will cook in less time. If you are using wild pheasants, please adjust the recipe accordingly.

STANDING RIB ROAST

Steps:

• Preheat the oven to 450 degrees F.
• Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
• Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.
• If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.