ROAST PHEASANT WITH WILD MUSHROOM DUXELLES AND ROASTED VEGETABLES
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Place 1/2 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook for about 15 seconds. Add the mushrooms and cook, stirring frequently, until the mushrooms have given off their liquid and most liquid has evaporated, about 10 minutes. Stir in the parsley, 1/2 teaspoon of salt and pepper to taste.
- Use your fingers to carefully loosen the skin over the breasts on each pheasant. Place some of the mushroom duxelle under the skin of each bird. Place 1 head of roasted garlic into the cavity of each bird. Rub the remaining teaspoon of olive oil over the skin of the pheasants. Season with salt and pepper. Tie the legs together. Place in a large roasting pan and surround with the carrots, potatoes and onions.
- Roast for 15 minutes, stopping once to run a spatula under the pheasants to prevent them from sticking. Lower the oven temperature to 350 degrees. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 30 minutes longer. Let stand for 10 minutes. Remove the string. Season the vegetables with salt and pepper. Cut the pheasants in half and serve with the roasted vegetables.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 20 grams, Fiber 9 grams, Protein 51 grams, SaturatedFat 5 grams, Sodium 470 milligrams, Sugar 13 grams
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Abel Williams
[email protected]This dish was a showstopper! The pheasant was cooked to perfection and the wild mushroom duxelles and roasted vegetables were a perfect accompaniment.
joseph chukwu
[email protected]I'm not a big fan of pheasant, but this recipe changed my mind. The pheasant was cooked perfectly and the wild mushroom duxelles and roasted vegetables were delicious.
Momelezi Malunga
[email protected]This recipe was easy to follow and the results were delicious. The pheasant was moist and flavorful, and the wild mushroom duxelles and roasted vegetables were a perfect combination.
Chunkeymon
[email protected]The pheasant was a bit dry, but the wild mushroom duxelles and roasted vegetables were great.
Wl Nisanshala
[email protected]This recipe was amazing! The pheasant was cooked perfectly and the wild mushroom duxelles and roasted vegetables were delicious. I will definitely be making this again.
Amohelang Ndhlovu
[email protected]The pheasant was a bit tough, but the wild mushroom duxelles and roasted vegetables were delicious. I would recommend cooking the pheasant for a shorter amount of time.
Angel Rodriquez
[email protected]This dish was a hit at my dinner party. The pheasant was cooked perfectly and the wild mushroom duxelles and roasted vegetables were a great combination.
Muhammad Nizam
[email protected]I've never cooked pheasant before, but this recipe made it easy. The pheasant was moist and tender, and the wild mushroom duxelles and roasted vegetables were a delicious addition.
Joel Leone
[email protected]This recipe was easy to follow and the results were stunning. The pheasant was succulent and flavorful, and the wild mushroom duxelles and roasted vegetables were the perfect accompaniments.
Michelle Maynard
[email protected]The pheasant was a bit dry, but the wild mushroom duxelles and roasted vegetables were amazing. I would recommend using a different cooking method for the pheasant.
Ibukun Aluko
[email protected]This roast pheasant recipe is a winner! The pheasant was cooked to perfection, and the wild mushroom duxelles and roasted vegetables were delicious accompaniments. I will definitely be making this again.