Posted by Marla
on October 15, 2009, 4:44 pm
71.2.71.71
ROD RECIPES 10/15/2009 National Roast Pheasant Day Lemon and Garlic Roasted Pheasant
Pheasants are a group of large birds in the order Galliformes.
Pheasants are characterizd by strong sexual dimorphism, males being highly ornate with bright colors and adornments such as wattles and long tails. Males are usually larger than females and have longer tails. Males play no part in rearing the young. Pheasants typically eat seeds and some insects.
There are 35 species of pheasant in 11 genera. The best-known is the Common Pheasant, which is widespread throughout the world in introduced feral populations and in farm operations. Various other pheasant species are popular in aviaries, such as the Golden Pheasant (Chrysolophus pictus).
Lemon and Garlic Roasted Pheasant
1 - 3 lb Pheasant, cleaned
1.5 liter6 cups) water
2 Tablespoons good quality sea salt
rind of 1/2 lemon in biggish pieces
2 cloves garlic smashed
1/3 cup soft butter
1 Tablespoon honey
rind of 1/2 lemon minced fine
2 cloves garlic minced fine
1 lemon in quarters
1 cup white wine
canola spray oil
Pop the pheasant into a large ziploc bag with the water, salt, large rind pieces and smashed garlic. Seal well and refrigerate for 24 hours.
Preheat oven to 425F
Drain pheasant and pat dry. use your hand to loosen the skin from the pheasant's breast. mix together soft butter, honey, minced garlic and minced lemon. Using your hands, transfer the butter mixture to the breast under the loosened skin. Pull the skin back over to cover and use your fingers to gently spread the butter under the skin evenly.
Place the lemon quarters up the chicken's bum. Chuck an extra clove of garlic up there too if you like. Tie the chook's legs together with cooking twine. Pop the chook on a rack inside a roasting pan. Spray oil lightly over the surface of the whole chicken. Roast in oven for 15 minutes at 425 and then reduce the heat to 350F. Roast for 30 minute more until done (juices should run clear when you pierce the bird in the thick flesh where the thigh joins the body). Don't rely on the old "wiggle the drumstick test" as the dense pheasant flesh will not wiggle as loosely as a chicken's.
Remove from oven and tent with foil. Deglaze the roasting pan with wine. Reduce the jus to approximately 1/3 cup and serve with the sliced pheasant.
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