2 whole pheasants
Salt and Pepper to Taste
6 slices of bacon
1 tbs butter
1 medium onion, diced
1 carrot, diced
1 rib celery (diced)
1/4 cup port wine
1/4 cup chicken broth
1/4 cup heavy whipping cream
7 endives
1 med tart apple, peeled
1 tbs powdered sugar
1 tbl lemon juice
2 tbs parsley

Preheat the oven to 350F
Season the cavities of Pheasant with salt and pepper.
Wrap 3 slices of bacon around the midsection of each bird and truss with butchers string

Place the pheasants in a large roasting pan.
Add the butter to the bottom of pan.
Add the diced carrot, celery, and onions to pan.
Place the roasting pan in the oven and roast until breast no longer pink. (about 1 hour)

While the pheasant are in the oven, prepare caramelized Endive and Apples.
Place endives and apple in large mixing bowl.
Add the sugar, lemon juice, and salt & pepper
Mix well to thoroughly coat the apples and endive
Melt 1 1/2 tbls butter in sauté pan and add the apples and endives.
Heat over medium heat, stir frequently until the apples and endives are caramelized and soft (about 5 min)

Once the pheasants are done, remove from the open and place on a cutting board.
Drain all of the drippings from the roasting pan and place them in a sauté pan
Add the port wine and chicken broth.
Heat until boiling
Pace the endive and apple mixture in a small sieve and strain the port and broth through it into another sauce pan.
Extract as much liquid as possible.

Bring this mixture to a boil and add whipping cream and allow boiling for one minute

Cut the pheasant into serving pieces and serve with apples and Endive.
Serve sauce on side.

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Tags: Pheasant

This entry was posted on Thursday, February 21st, 2008 at 4:46 pm and is filed under Cooking, Pheasant, Recipes, Wild Game. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.