Total Steps
5
Ingredients
14
Tools Needed
3
Ingredients
- 1 Pheasant liver, cooked and finely chopped
- 2-3 tablespoons Madeira wine
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1 cup Consomme
- Melted butter
- 4 slices Bacon
- 1 slice Lemon
- Celery leaves(optional)
- 1 Garlic clove
- 1 Bay leaf
- Freshly-ground black pepper
- Salt
- 1 Pheasant (2 to 3 pounds)
Instructions
Step 1
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to moderate (350 degrees).
Step 2
Sprinkle the pheasant inside and out with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Place the bay leaf, garlic, celery leaves and lemon in the cavity. Tie the legs together with <a href="/technique/MS47GLJJ/string">string</a> and <a href="/technique/B52FHCF2/turn">turn</a> the wings under. Cover the breast with bacon and a piece of cheesecloth <a href="/technique/NM2HN7TN/soaked">soaked</a> in <a href="/technique/LWS4TC42/melted-butter">melted butter.</a> Place the pheasant, breast up, on a rack in a <a href="/technique/RNT367Z2/baking">baking</a> pan and <a href="/technique/P5CFVDV7/roast">roast</a> until tender, about thirty minutes per pound, <a href="/technique/8QSP656T/basting">basting</a> frequently with <a href="/technique/LWS4TC42/melted-butter">melted butter</a>.
Step 3
Remove the cheesecloth and <a href="/technique/MS47GLJJ/string">string.</a> If desired, <a href="/technique/Y6MVNCHX/serve">serve</a> the pheasant on a bed of rice accompanied by Madeira sauce.
Step 4
Madeira Sauce: Remove the pheasant to a <a href="/technique/FVYNJCCW/warm">warm</a> <a href="/technique/Y6MVNCHX/serving">serving</a> platter and add consomme to the pan. <a href="/technique/DRM2WPZ4/stir">Stir</a> over moderate <a href="/technique/XZFHRHHF/heat">heat</a>, scraping loose the <a href="/technique/D434P8MH/browned">browned</a> particles. <a href="/technique/S6W4FR7F/blend">Blend</a> two tablespoons flour with two tablespoons butter and <a href="/technique/DRM2WPZ4/stir">stir</a> into the gravy bit by bit. When the gravy is <a href="/technique/LXP6HLBF/thickened">thickened</a> and smooth, add two to three tablespoons Madeira wine and the cooked pheasant liver, finely chopped.
Step 5
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 2 <a href="/technique/Y6MVNCHX/serving">servings</a>.