ROASTED PHEASANT
Steps:
- 1. Preheat oven to 350°F. Mince the garlic with the salt; place in a bowl. Add the tangerine juice and peel, 1 tablespoon olive oil, dried tarragon, and pepper. Set aside.
- 2. Blanch the carrots and potatoes for 7 to 8 minutes in boiling water. Drain and place in a bowl with the tomatoes. Reserve.
- 3. Carefully loosen breast skin of the pheasant; place a sprig of tarragon underneath each side of the breast. Replace the skin neatly. Squeeze the halved tangerine into the cavity, then sprinkle with salt and pepper. Place the apple pieces, shallots, and sage in the cavity; tie legs together with kitchen string.
- 4. Place reserved vegetables in a small roasting pan. Toss with garlic-tangerine mixture. Place the pheasant, breast side up, on top of the vegetables. Brush pheasant with the remaining tablespoon of oil. Lay bacon slices over the breast. Pour broth in the bottom of the pan.
- 5. Roast in the center of the oven for 1 hour, basting 2 or 3 times. Remove bacon and continue to roast until the breast is brown and the pheasant is cooked through, about 20 to 30 minutes longer. Test for doneness with tip of a knife in the thickest part of the thigh. The juices should run clear. Let pheasant rest 10 minutes before carving.
- 6. Carve the pheasant, remove to a serving platter and surround with the vegetables. Spoon some of the juices over top. Serve extra juices alongside. Garnish with fresh sage.
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A Malone
[email protected]I would definitely recommend this recipe to others.
Behram Khan
[email protected]This was a great recipe. The pheasant was cooked perfectly and the sauce was delicious.
Keny Reich
[email protected]This recipe was easy to follow and the pheasant turned out great. I would definitely make this again.
Sawera Zubair
[email protected]The pheasant was a bit gamey for my taste, but the crispy skin was delicious. I would recommend using a different type of bird next time.
nusrat jahan140
[email protected]The roasted pheasant was a bit dry, but the sauce helped to make it more flavorful. I would recommend cooking the pheasant for a shorter amount of time next time.
Emily Griffith
[email protected]This was an excellent recipe. The pheasant was cooked perfectly, and the sauce was delicious. I would definitely recommend this recipe to others.
Daisy Walker
[email protected]I love this roasted pheasant recipe. The meat is always tender and juicy, and the crispy skin is perfection. I've made this recipe many times, and it's always a hit.
Beaut Love
[email protected]This recipe is a keeper! The pheasant was cooked perfectly, and the sauce was delicious. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family.
Ronny King
[email protected]The roasted pheasant turned out great! The meat was tender and flavorful, and the crispy skin was a nice contrast. I served it with roasted vegetables and mashed potatoes, and it was a delicious meal.
hiba mgh
[email protected]This was my first time cooking pheasant, and I was pleasantly surprised. The meat was delicious and juicy, and the crispy skin was a nice touch. I'll definitely be making this again.
Naseeb Saleem
[email protected]I've tried many pheasant recipes, but this one is by far the best. The combination of herbs and spices is perfect, and the roasting method ensures that the meat is cooked to perfection.
Md HALAM
[email protected]This roasted pheasant recipe was a hit! The meat was so tender and flavorful, and the crispy skin was perfection. I served it with roasted vegetables and mashed potatoes, and it was a meal to remember.