Ingredients Jump to Instructions ↓

  1. 2 tb Unsalted butter

  2. 1 (unpeeled) coarsely chopped

  3. -onion 3 Coarsely chopped celery

  4. -stalk 2 Coarsely chopped carrot

  5. 2 Bay leaf

  6. 2 tb Herbs de Provence

  7. 3 Pheasants (2 to 2-1/2 lb)

  8. 4 Wings chicken

  9. 2 Backs chicken

  10. 1 c Room temperature unsalted

  11. -butter 1/4 c Madeira

  12. 1 qt Chicken broth

  13. 1 tb Unsalted butter

  14. 1 tb All purpose flour

  15. 450 deg. Melt

  16. 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

  17. 375 deg. Meanwhile, make herb butter by mixing

  18. 1 cup butter with

  19. 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

  20. 1 1/2 tablespoons herb butter evenly over breast under skin of each. Sprinkle each cavity with salt and pepper. Place

  21. 2 tablespoons herb butter into each cavity. Truss pheasants to hold shape. Arrange on sides atop vegetable mixture in roasting pan. Roast

  22. 15 minutes, basting frequently with pan juices. Turn on second side and roast

  23. 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

  24. 3 cups liquid, scraping up any browned bits, about 6 minutes. Strain sauce and degrease. Melt

  25. 1 tablespoon butter in heavy small saucepan over low heat. Add flour and stir

  26. 3 minutes. Whisk in sauce in thin stream. Simmer

  27. 5 minutes, stirring

  28. 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


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