Entree: United Kingdom – Roast Pheasant with Plum and Port Sauce, Bomba Rice Pilaf

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 1 whole pheasant, whole, trussed, approx. 3 lb (1.4 kg) total
- 4 oz (115 g) bacon lardons (streaky bacon), chopped
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 2 medium shallots, minced (about 3 oz / 85 g)
- 2 cloves garlic, minced
- 1 cup (200 g) Bomba rice
- 2 cups (480 ml) chicken stock, hot
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) port wine
- 1 cup (200 g) plums, pitted and quartered (about 6–8 small plums)
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) fresh thyme leaves, chopped
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 g) heavy cream (optional, for sauce)

Instructions

1. Preheat oven to 375°F (190°C). Pat the pheasant dry, season cavity and skin with 1 tsp (5 g) salt and 1/4 tsp (1 g) pepper, and tuck wings; tie legs if not already trussed.
2. In a large ovenproof skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat. Add bacon lardons and cook until browned and crisp, about 4–5 minutes; remove bacon with a slotted spoon and reserve.
3. Add 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter to the pan. Sear the pheasant on all sides until golden, about 3–4 minutes per side. Transfer pan to oven and roast until internal temperature at thickest part of thigh reaches 160°F (71°C), about 35–45 minutes depending on bird size.
4. While the pheasant roasts, make the plum-port sauce: in a saucepan over medium heat, melt 2 tbsp (30 g) butter and add shallots and garlic; cook until softened, about 3 minutes. Add plums and thyme and cook 4–5 minutes until plums begin to soften.
5. Pour in port wine and red wine vinegar; simmer until reduced by half, about 6–8 minutes. Add Dijon mustard and reserved bacon, then stir in 1/2 cup (120 ml) chicken stock and simmer to coat. Remove bay leaves; blend sauce with an immersion blender or in a blender until smooth. Stir in cream if desired, and season with salt and pepper to taste. Keep warm.
6. For the bomba rice pilaf: melt remaining 1 tbsp (15 g) butter in a medium saucepan over medium heat. Add 1 tsp (5 g) salt and rice; toast rice, stirring, 1–2 minutes. Add white wine and cook until absorbed, then add remaining 1 1/2 cups (360 ml) hot chicken stock. Bring to a simmer, cover, and cook until liquid is absorbed and rice is tender, about 18–20 minutes. Fluff with a fork and keep warm.
7. When pheasant is done, transfer to a cutting board, tent loosely with foil, and rest 10–15 minutes. Carve into portions.
8. Serve carved pheasant over a bed of bomba rice pilaf, spoon warm plum-and-port sauce over the bird, and finish with a sprinkle of fresh thyme.