Entrée: United States – Roast Pheasant with Bread Stuffing

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 10 min

Total 1 hr 55 min

Ingredients

1 whole pheasant, about 1 lb (454 g), cleaned and prepared
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) butter, softened
1 tbsp (15 ml) olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
3 cups (120 g) stale bread, cubed
1 egg, beaten
1 cup (240 ml) chicken or pheasant stock
1 / 4 cup (15 g) fresh parsley, chopped

Instructions

1. Preheat your oven to 350°F (175°C).
2. Rinse the pheasant under cold water and pat dry with paper towels. Season the inside and outside with salt and pepper.
3. In a skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Sauté the onion, celery, and garlic until the onion is translucent, about 5 minutes.
4. Add thyme and rosemary to the skillet, stir well, and remove from heat. Transfer the mixture to a large bowl.
5. Add the cubed bread, beaten egg, and chicken stock to the bowl with the sautéed vegetables. Mix until combined and the bread is moistened but not soggy.
6. Stuff the cavity of the pheasant with the bread mixture, then truss the bird with kitchen twine to keep the stuffing inside.
7. Rub the remaining tablespoon of butter over the skin of the pheasant. Place the bird on a rack in a roasting pan.
8. Roast the pheasant in the preheated oven for about 1 to 1.5 hours, or until the internal temperature of the stuffing reaches 165°F (74°C) and the pheasant is golden brown.
9. Let the pheasant rest for 10 minutes before carving. Serve garnished with fresh parsley.