Ingredients: |
Ingredients: 1 pheasant
2 lg onions, course chopped
2 stalk celery, course chopped
2 medium carrots, course chopped
½ lb slab bacon, medium dice
½ lb butter (2 sticks)
1/3 c. chicken stock
1/2 c. Madeira wine
2 - 3 T flour
Salt
Pepper
|
Directions: |
Directions:Preheat over to 325ºF. Set the bird aside until the next step is completed. On the stove top, using a heavy stainless steel pan, melt the butter, add the onion, celery, carrots and bacon (matingnon). Continue to stir to keep from browning, onions should be translucent when ready. Mound the matingnon in the center of the pan. Remove from heat source. Sprinkle pheasant with salt and pepper. Place the pheasant breast-side down on the matingnon, baste with the butter and juices, cover and place in oven. Baste bird about every 15 minutes. After the third basting, check the temperature in the thickest part with an instant thermometer. When the temperature reads125ºF - 130ºF, turn the pheasant over and baste again, leave the lid off of the pan. Baste again in 15 minutes and check the browning of the skin, if it looks good enough to eat then check the temperature again, take it out of the oven when it reads 145ºF to 150ºF. Remove the bird and set it aside to rest for 30 minutes and to finish cooking. Bring juices and matingnon to boil and add flour and continue to cook for about 5 minutes. Add the stock and Madeira. Continue to stir until the liquid starts to thicken. Remove from the heat and using a chinois fin or strainer with cheesecloth strain the liquid from the matingnon. Serve the portioned pheasant with some of the sauce. |
This recipe for Pheasant with Madeira is from