Roast Pheasant With Wild Mushroom Duxelles and Roasted Vegetables
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½teaspoons olive oil
- 2cloves garlic, peeled and minced
- 2½cups mixed wild mushrooms, like shiitake, cremini and portobello
- 1tablespoon chopped Italian parsley
- ½teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 2pheasants, wing tips removed
- 2heads roasted garlic
- 8medium-size carrots, peeled, halved crosswise and quartered lengthwise
- 4small baking potatoes, peeled and cut into 6 pieces
- 6small onions, peeled and quartered
Nutritional analysis per serving (4 servings)
1024 calories; 40 grams fat; 11 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 65 grams carbohydrates; 9 grams dietary fiber; 13 grams sugars; 100 grams protein; 557 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 450 degrees. Place ½ teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook for about 15 seconds. Add the mushrooms and cook, stirring frequently, until the mushrooms have given off their liquid and most liquid has evaporated, about 10 minutes. Stir in the parsley, ½ teaspoon of salt and pepper to taste.
- Step 2
Use your fingers to carefully loosen the skin over the breasts on each pheasant. Place some of the mushroom duxelle under the skin of each bird. Place 1 head of roasted garlic into the cavity of each bird. Rub the remaining teaspoon of olive oil over the skin of the pheasants. Season with salt and pepper. Tie the legs together. Place in a large roasting pan and surround with the carrots, potatoes and onions.
- Step 3
Roast for 15 minutes, stopping once to run a spatula under the pheasants to prevent them from sticking. Lower the oven temperature to 350 degrees. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 30 minutes longer. Let stand for 10 minutes. Remove the string. Season the vegetables with salt and pepper. Cut the pheasants in half and serve with the roasted vegetables.
Private Notes
Comments
Do not make this recipe. The roasted garlic imparts no flavor to the pheasant. The 450/350 temperature change. presumably to create a crispy skin without overcooking the meat, is a fail. Rubbery skin and dry meat. The 350 temperature is also too low to roast the potatoes and carrots. Even a 10 minute 425 convection bake for the vegetables after moving the bird to rest separately could not salvage either the carrots or potatoes. I squeezed out the roasted garlic cloves and mixed them with the veg as a last gasp. The one good part of the recipe was duxelles places under the skin of the breast to prevent drying out. But the recipe does not make clear that mushrooms should be processed in a food processor or chopped very fine before cooking with the garlic. Otherwise you can’t place under the skin. I added a bit of Marsala to the cooked mushroom mixture and cooked that off for a few minutes, before adding parsley and seasoning with salt and pepper. The duxelles was nice with the bird. All in, roast a chicken, garlic and veg separately and serve with a dollop of duxelles and you’d be better off
Roasted 1 1kg pheasant for New Year’s Eve. Stuffed with wild mushrooms fried with red pepper flakes on top of a bit of mustard. Squeezed the roasted garlic into the vegetables. Great dinner with the brioche tart as dessert.
Air dry Pheasants for a day,secure breast skins with toothpicks so they don't slide back. Make pheasant stock with wing tips and innards I used morels and shiitake for duxelles Deglaze roasting pan with Madeira and make a sauce I served Brussels sprouts which I blanched. I then dissolved some butter and added 1/2 cup pheasant stock and heated the sprouts in it