Roast Pheasant Trident Villas
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
41
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F
2
Warm a little clarified butter in casserole dish on stovetop over high heat
3
Add pineapple to cover base
4
Cover pineapple with neck and giblets and dribble in any juices from pheasant
5
Chop wings and add to dish
6
Cook, turning pineapple to color on both sides
7
Season inside and outside of bird with salt and pepper
8
Truss bird and place on top of ingredients in casserole
9
Cover and cook for 5 minutes on high heat
10
Loosen any stuck pieces of pineapple and pour in pineapple juice
11
Brush bird with clarified butter and place in oven, uncovered, for 1 hour
12
Baste during cooking to keep bird moist
13
After 1 hour, cover bird with brown paper or buttered parchment paper and cook another 20 minutes
14
Remove bird from casserole
15
Skim off top layer of fat juices, and strain dark residue collected in pan to a separate small pot
16
Bring this to a boil
17
Blend arrowroot and 1/2 cup wine
18
Add this to pot, along with remaining wine
19
Boil until arrowroot thickens and clears
20
Carve pheasant and transfer to heated serving platter
21
Coat pieces with sauce and garnish with watercress and potatoes