Recipe by Cecily Parsley
Taken from a book called "Celtic Folklore Cooking". I have yet to try this, as I'm still waiting for one of our hunter-type friends to supply me with a brace of pheasants. Crispy roasted potatoes are the suggested accompaniment for this. A fruited wild rice is another possibility.
- 1⁄2 cup butter, divided in half
- 3 tablespoons flour, divided
- 2 pheasants
- 1 teaspoon sage
- 4 -6 slices bacon
- 1 medium onion, chopped fine
- 1⁄2 cup sliced wild mushroom
- 1 cup port wine
- 1 cup chicken stock
- salt and pepper
Directions See How It's Made
- Preheat oven to 400°.
- Melt half a stick of butter in roasting pan. Dredge the pheasants in 2 tbsp of the flour and gently brown them over medium heat for 3 minutes. Combine half of the remaining butter with the sage and rub it inside each pheasant.
- Place the pheasants breast side up in the roasting pan and cover with the bacon slices. Roast the birds for 35 minutes and baste frquently to ensure they will not dry out.
- Transfer the pheasants to a serving dish. Leave just enough of the fat in the pan to brown the onion. Add the mushrooms to the onion and toss for a few minutes. Add the remaining tbsp flour and whisk until smooth. Gradually pour in the port and chicken stock.
- Bring the mixture to a boil and simmer for 10 minutes. Remove any scum fromthe surface, season to taste with salt and pepper, and serve on the side as a gravy.