EMERIL'S FAVORITE ROAST PHEASANT - EMERIL LAGASSE RECIPE - (4.7/5)
Provided by ranmcm
Number Of Ingredients 12
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.
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Afzal Khan Films
[email protected]5 stars! The pheasant was cooked to perfection and the marinade added a delicious depth of flavor. My guests loved it.
Asier Yosief
[email protected]Not bad, not great. The pheasant was a bit bland, even with all the marinade. Maybe I should've tried a different recipe.
ijazbaloch baloch
[email protected]This recipe is heaven on a plate! The pheasant was juicy and tender, with a perfect balance of herbs and spices. Highly recommend!
John Ocho samuel
[email protected]The pheasant was a bit overcooked, but the flavor was still good. I'll make sure to adjust the cooking time next time.
Ahmed Nasr
[email protected]Meh.
Amanda Dimas
[email protected]This one's a winner! The pheasant was cooked to perfection and the flavors were incredible. Will definitely make it again.
Anjola Mokedi
[email protected]Yum!
Roro Mohamed
[email protected]Followed the recipe precisely, but the pheasant came out a bit dry. Maybe I should've basted it more often.
Overflow Overflow
[email protected]Amazing recipe! I've never cooked pheasant before, but this turned out fantastic. The meat was succulent and flavorful, and the crispy skin was divine.
Peter Mattiace
[email protected]The pheasant was a bit too gamey for my taste, but the marinade helped mask some of that. Overall, it was a decent dish.
Nirmal Kc
[email protected]Roasted my first pheasant using this recipe and boy, was I impressed! The bird was tender and juicy, with a delicious herb-infused flavor. Highly recommend!
Kagiso Mosito
[email protected]Easy-to-follow recipe with stunning results. The pheasant was moist, flavorful, and packed with umami. Definitely a keeper!
Mary Awuni
[email protected]This recipe deserves a standing ovation! The pheasant was cooked to perfection, with a beautiful golden-brown crust. My family devoured it in minutes.
Wasntha Kumari
[email protected]Loved the crispy skin and juicy meat, but I found the marinade a bit too overpowering. Next time, I'll tone down the herbs and spices.
Lacey Felsman
[email protected]I followed the recipe to the T, but something went wrong. The pheasant ended up a tad dry. Maybe I should've adjusted the cooking time.
Ahamed Naisar
[email protected]Not a big fan of pheasant usually, but this recipe turned me into a believer. The roasting method locked in the moisture, resulting in tender and juicy meat.
Aunallah Aziza
[email protected]I've tried my fair share of pheasant dishes, but this one takes the cake. The marinade did wonders, infusing the meat with a burst of flavors that kept me coming back for more.
Alexander Armstrong
[email protected]This pheasant recipe is a game-changer! The roasted bird was succulent and flavorful, with a crispy skin that shattered at the first bite. The addition of herbs and spices created a symphony of flavors that danced on my palate.