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Raciónes: 6


Cost per serving $3.17 view details
  • 2 Tbsp. Unsalted butter
  • 1 x (unpeeled) coarsely minced onion
  • 3 x Coarsely minced celery stalk
  • 2 x Coarsely minced carrot
  • 2 x Bay leaf
  • 2 Tbsp. Herbs de Provence *
  • 3 x Pheasants (2 to 2-1/2 lb)
  • 4 x Wings chicken
  • 2 x Backs chicken
  • 1 c. Room temperature unsalted butter
  • 1/4 c. Madeira
  • 1 quart Chicken broth
  • 1 Tbsp. Unsalted butter
  • 1 Tbsp. All purpose flour Garnish sprig parsley


  1. Preheat oven to 450 deg. Heat 2 Tbsp. butter in large roasting pan.
  2. Stir in onion, celery, carrots, bay leaves and 1 Tbsp. herbs de Provence. Top with pheasant giblets, necks, chicken wings and backs. Roast till well browned, turning frequently, about 40 min. Reduce oven temperature to 375 deg.
  3. Meanwhile, make herb butter by mixing 1 c. butter with 1 Tbsp. 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 Tbsp. herb butter proportionately over breast under skin of each. Sprinkle each cavity with salt and pepper. Place 2 Tbsp. herb butter into each cavity. Truss pheasants to hold shape. Arrange on sides atop vegetable mix in roasting pan.
  4. Roast 15 min, basting frequently with pan juices. Turn on second side and roast 15 min, basting frequently. Turn pheasants breast side up.
  5. Add in Madeira to pan and continue roasting till juices run pale pink when thickest part of thigh is pierced, basting frequently, about 15 min.
  6. Transfer pheasants to platter and throw away string. Tent with foil.
  7. Add in broth to roasting pan. Boil till reduced to 3 c. liquid, scraping up any browned bits, about 6 min. Strain sauce and degrease. Heat 1 Tbsp. butter in heavy small saucepan over low heat. Add in flour and stir 3 min. Whisk in sauce in thin stream. Simmer 5 min, stirring frequently. Adjusting seasoning. Pour into bowl. Garnish pheasant with parsley. Pass sauce separately.
  8. *Available at specialty foods stores.
  9. (Ouida & Vince Kelly)


Nutrition Facts

Amount Per Serving %DV
Serving Size 331g
Recipe makes 6 servings
Calories 494  
Calories from Fat 383 78%
Total Fat 43.42g 54%
Saturated Fat 25.09g 100%
Trans Fat 0.02g  
Cholesterol 142mg 47%
Sodium 312mg 13%
Potassium 428mg 12%
Total Carbs 7.8g 2%
Dietary Fiber 2.1g 7%
Sugars 2.68g 2%
Protein 16.67g 27%
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