Roasted Pheasant Recipe

Cooking Instructions

1. 1

   Prepare the Pheasant

   Preheat the oven to 190°C (375°F). Season the pheasant inside and out with salt and pepper. Rub olive oil over the skin.

2. 2

   Roast the Pheasant

   Place the pheasant in a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 75°C (165°F). Baste occasionally with the pan juices.

3. 3

   Prepare the Braised Leeks

   While the pheasant is roasting, clean and slice the leeks. In a saucepan, melt butter over medium heat and add the leeks. Cook until softened, about 10 minutes. Add chicken stock and simmer until the leeks are tender, about 15 minutes.

4. 4

   Make the Parmesan Cream

   In a small saucepan, combine heavy cream and grated parmesan cheese. Heat over low heat, stirring until the cheese is melted and the sauce is smooth. Keep warm.

5. 5

   Sauté the Chanterelles

   In a skillet, heat a little olive oil over medium-high heat. Add the chanterelles and sauté for about 5 minutes until golden. Season with salt and pepper.

6. 6

   Serve the Dish

   Once the pheasant is roasted, let it rest for 10 minutes before carving. Serve slices of pheasant topped with sautéed chanterelles, braised leeks on the side, and drizzle with parmesan cream and natural jus from the roasting pan.