Roasting a pheasant may seem too fancy it isn't any more difficult then roasting a chicken. Browning the pheasant before roasting makes it look even more gorgeous. Its flavored with smoked bacon lardons, garlic, chicken stock, ketchup, Worcestershire sauce and caster sugar to make the easiest and most delicious roasted pheasant ever. Serve alongside vegetables. Smart Recipes, American Recipes, Turkey Recipes, Recipes Turkey American Roasted Pheasant Roasted Pheasant Recipe | PT1H30M Serves 6 Ingredients: 0.5 Pound Smoked Bacon Lardons 1 Tablespoon Oil 2 Medium Pheasants 2 Onions 2 Cloves Garlic 4 Celery Sticks 14 Ounces Chopped Tomatoes 1.25 Cups Hot Chicken Stock 2 Tablespoons Tomato Purée 2 Teaspoons Worcestershire Sauce 2 Teaspoons Caster Sugar 0.125 Tablespoon Salt & Freshly Ground Black Pepper 2 Tablespoons Parsley Leaves 1 Pound Boiled Small Potatoes 2 Leeks Preheat the oven to 325 degrees. In a frying pan, heat oil over medium heat and cook bacon for about 2 minutes. Add birds and cook for a few minutes per side. Transfer the polutry and bacon in a casserole dish. In the same pan, add onion and cook for about 2 minutes. Add celery and garlic and fry for about 2-3 minutes. Add tomatoes, tomato purée, sugar, stock and Worcestershire sauce and bring to a boil. Stir in salt and black pepper well and transfer mixture into the casserole dish. Cover the casserole dish with the lid and bake for about 45 minutes. Uncover and baste the pheasants with pan liquid. Bake for about 15-25 minutes more. Remove from oven and keep aside for about 10 minutes before serving. Garnish with parsley leaves and serve alongside potatoes and leeks.

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