Roast Pheasant
Comments: Serve with dry white wine, wild rice and sauteed vegetable.
Servings: 4
  • 1 [2 1/2 to 3-pound / 1 to 1.3-kg] young pheasant
  • Salt, to taste,
  • Freshly ground black pepper, to taste
  • 1 bay leaf
  • 2 or 3 celery stalk tops, with leaves
  • 2 sprigs fresh parsley
  • 1 thick slice lemon
  • 4 slices fatty bacon
  • 4 tablespoons [60 g] butter, melted
  • 1 cup [250 mL] strong chicken broth
  • 3 small onions, sliced
  • 1/2 pound [227 g] whole mushrooms
  • Flour or cornstarch
  • Preheat oven to 350F [180C].
  • Rinse then pat dry pheasant.
  • Sprinkle pheasant inside out with salt and freshly ground black pepper.
  • Stuff bird with bay leaf, celery stalk tops, parsley sprigs and slice of lemon.
  • Tie legs together using a string, closing body cavity.
  • Lay bacon slices on top of breast; fasten with wooden picks.
  • Transfer pheasant onto the rack of a roasting pan; baste pheasant with melted butter.
  • Pour chicken broth into roasting pan; arrange onion slices and mushrooms.
  • Roast pheasant into preheated oven for 75 minutes, basting every 15 minutes with cooking juices.
  • Transfer pheasant onto a warm serving plate; keep warm.
  • Skim fat from pan drippings.
  • Stir flour or cornstarch into drippings to thicken into gravy.
  • Half pheasant, discard cavity contents and serve, along with gravy.