Roasted Pheasant Recipe

Cooking Instructions

1. 1

   Prepare the Pheasant

   Preheat the oven to 375°F (190°C). Season the pheasant inside and out with salt and black pepper. Stuff the cavity with garlic cloves and fresh thyme. Place the pheasant in a roasting pan.

2. 2

   Roast the Pheasant

   Roast the pheasant in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C). Baste with duck fat halfway through cooking.

3. 3

   Prepare the Potatoes

   While the pheasant roasts, peel and cut the potatoes into wedges. Boil in salted water for about 10 minutes until slightly tender, then drain.

4. 4

   Duck Fat Roast Potatoes

   In a separate roasting pan, toss the parboiled potatoes with duck fat, salt, and black pepper. Roast in the oven for 30-40 minutes, until golden and crispy.

5. 5

   Braised Napa Cabbage

   Slice the napa cabbage and sauté in a pan with a little duck fat over medium heat. Add salt and cook until wilted and tender, about 10 minutes.

6. 6

   Make the Sherry Beurre Blanc

   In a saucepan, combine shallots and dry sherry. Reduce over medium heat until almost dry. Add cream and reduce again. Whisk in cold butter until emulsified.

7. 7

   Serve

   Plate the roasted pheasant, crispy potatoes, and braised napa cabbage. Drizzle with sherry beurre blanc before serving.