Text 11039, 68 rader
Skriven 2011-05-19 21:23:00 av Dave Drum (1:124/311)
Ärende: GAME 055
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Madeira Roast Pheasant
 Categories: Poultry, Game, Wine
      Yield: 6 Servings
 
      2 tb Unsalted butter
      1 lg (unpeeled) coarse chopped
           - onion
      3    Ribs coarse chopped celery
      2 lg Coarse chopped carrots
      2    Bay leaf
      2 tb Herbs de provence *
      3    Pheasants (2 to 2-1/2 lb)
      4    Chicken wings
      2    Chicken backs
      1 c  Unsalted butter; room temp
    1/4 c  Madeira
      1 qt Chicken broth
      1 tb Unsalted butter
      1 tb All purpose flour
           Sprigs parsley (garnish)
 
  Preheat oven to 450øF/230øC. Melt 2 tablespoons butter in
  large roasting pan. Stir in onion, celery, carrots, bay
  leaves and 1 tablespoon herbs de Provence. Top with pheasant
  giblets, necks, chicken wings and backs. Roast until well
  browned, turning frequently, about 40 minutes. Reduce oven
  temperature to 375øF/190øC.
  
  Meanwhile, make herb butter by mixing 1 cup butter with 1
  tablespoon herbs de Provence. Pat pheasants dry inside and
  out. Loosen breast skin on each by gently sliding fingers
  under neck flap and down between breast meat and skin, being
  careful not to tear skin. Spread 1 1/2 tablespoons herb
  butter evenly over breast under skin of each. Sprinkle each
  cavity with salt and pepper. Place 2 tablespoons herb butter
  into each cavity. Truss pheasants to hold shape. Arrange on
  sides atop vegetable mixture in roasting pan. Roast 15
  minutes, basting frequently with pan juices. Turn on second
  side and roast 15 minutes, basting frequently. Turn
  pheasants breast side up. Add Madeira to pan and continue
  roasting until juices run pale pink when thickest part of
  thigh is pierced, basting frequently, about 15 minutes.
  Transfer pheasants to platter and discard string. Tent
  with foil.
  
  Add broth to roasting pan. Boil until reduced to 3 cups
  liquid, scraping up any browned bits, about 6 minutes.
  Strain sauce and degrease. Melt 1 tablespoon butter in heavy
  small saucepan over low heat. Add flour and stir 3 minutes.
  Whisk in sauce in thin stream. Simmer 5 minutes, stirring
  frequently. Adjusting seasoning. Pour into bowl. Garnish
  pheasant with parsley. Pass sauce separately.
  
  *Available at specialty foods stores.
  
  (Ouida & Vince Kelly) (C) 1987 Bon Appetit Publishing Corp.
  
  Compliments of Fred Peters

  Uncle Dirty Dave's Archives
 
MMMMM

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