🫙 From the Spice Rack
Madeira Roast Pheasant
2 tb Unsalted butter 1 (unpeeled) coarsely chopped -onion 3 Coarsely chopped celery -stalk 2 Coarsely chopped carrot 2 Bay leaf 2 tb Herbs de Provence * 3 Pheasants (2 to 2-1/2 lb)...
maineasy
Ingredients8 items
Ingredients
- 2tbsp unsalted butter
- 1(unpeeled) coarsely chopped
- 2bay leaf
- 2tbsp herbs de provence *
- 3pheasants (2 to 2-1/2 lb)
- 4wings chicken
- 2backs chicken
- 1cup room temperature unsalted
Directions
- 1
2 tb Unsalted butter 1 (unpeeled) coarsely chopped -onion 3 Coarsely chopped celery -stalk 2 Coarsely chopped carrot 2 Bay leaf 2 tb Herbs d
- 2
Melt 2 tablespoons butter in large roasting pan
- 3
Stir in onion, celery, carrots, bay leaves and 1 tablespoon herbs de Provence
- 4
Top with pheasant giblets, necks, chicken wings and backs
- 5
Roast until well browned, turning frequently, about 40 minutes
- 6
Reduce oven temperature to 375 deg
- 7
Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon herbs de Provence
- 8
Pat pheasants dry inside and out