Pheasant In Casserole Recipe
Pheasant in a casserole is an oven roasted pheasant recipe. Cooked with larding pork and beef gravy for flavor along with madeira and cognac, the pheasant in a casserole has a rich and heady taste. Served with salads and vegetables of choice, it makes a filling game meal.
Ingredients
A 2 1/2 to 3 pound pheasant
Salt
2 strips larding pork
6 tablespoons butter
2 medium sized truffles, sliced
1 can beef gravy
3/4 cup Madeira wine
1/4 cup cognac
Directions
Truss legs and wings of pheasant close to the body and rub skin with a little salt.
Cover breast of bird with strips of larding pork, since pheasant is inclined to be dry.
Place in a roasting pan along with 4 tablespoons of the butter and roast in a preheated 425° oven for 45 minutes.
A few minutes before the bird is done, heat the remaining 2 tablespoons butter in a heavy casserole with a tight fitting lid.
Add truffles and saute for a few minutes.
Remove pheasant from oven, discard pork, and cut off cord.
Place bird in casserole.
Skim, fat from pan and discard.
Add the gravy and Madeira to remaining pan juices.
Bring to a boil, stirring constantly until smooth.
Then stir in cognac.
Pour this sauce over the pheasant, cover, return to oven, and continue roasting at the same high temperature 15 minutes.
Cover breast of bird with strips of larding pork, since pheasant is inclined to be dry.
Place in a roasting pan along with 4 tablespoons of the butter and roast in a preheated 425° oven for 45 minutes.
A few minutes before the bird is done, heat the remaining 2 tablespoons butter in a heavy casserole with a tight fitting lid.
Add truffles and saute for a few minutes.
Remove pheasant from oven, discard pork, and cut off cord.
Place bird in casserole.
Skim, fat from pan and discard.
Add the gravy and Madeira to remaining pan juices.
Bring to a boil, stirring constantly until smooth.
Then stir in cognac.
Pour this sauce over the pheasant, cover, return to oven, and continue roasting at the same high temperature 15 minutes.
