All Easy Recipes. Cook all that you can cook. Pheasant With Giblet And Crouton Stuffing
(Gefutlter Fasan)
 
What You Need:            (To serve 4 to 6)
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STUFFING
  • 3 slices fresh white homemade-type bread
  • 2 tablespoons butter
  • The heart, liver and gizzard of the pheasant
  • 4 large chicken livers, about pound
  • 1 tablespoon finely chopped parsley
  • 4 whole juniper berries and 3 whole black peppercorns, finely pulverized with a mortar and pestle or wrapped in a towel and crushed with a rolling pin
  • Pinch of ground allspice
  • Pinch of dried thyme
  • Pinch of dried marjoram

    PHEASANT
  • 3-to 4-pound oven-ready pheasant
  • 3 tablespoons butter, softened
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 4 slices lean bacon
  • 1 cup chicken stock, fresh or canned
  • cup sour cream

  • How To Cook:
    1. STUFFING: Preheat the oven to 350. To make the stuffing, trim off the crusts and cut the bread into -inch cubes. Spread the cubes on a baking sheet and toast in the middle of the oven for 10 minutes, turning them over once or twice. When golden brown, transfer the cubes to a mixing bowl and set aside.

    2. In a heavy 8- to 10-inch skillet, melt 2 tablespoons of butter over moderate heat. When the foam subsides, add the pheasant giblets and the chicken livers, and cook for 2 or 3 minutes, stirring occasionally, until the giblets and liver are lightly browned.

    3. Then remove them to a board, chop them very fine and add them to the toasted bread. With a rubber spatula, scrape any fat remaining in the skillet into the bread and stir in the parsley, pulverized juniper berries and pepper, allspice, thyme and marjoram.

    4. PHEASANT: Wash the pheasant quickly under cold running water and pat it thoroughly dry inside and out with paper towels. Beat the 3 tablespoons of butter, lemon juice and salt together with a spoon and rub it into the pheasant inside and out. Fill the cavity loosely with the stuffing, and close the opening by lacing it with skewers or sewing it with heavy white thread.

    5. Fasten the neck skin to the back of the pheasant with a skewer. Lay the bacon slices side by side across the bird and wrap them around it, pressing the slices snugly against the body to keep them in place.

    6. Place the pheasant, breast side up, on a rack set in a shallow baking pan just large enough to hold the bird comfortably. Roast undisturbed in the middle of the oven for 30 minutes. Then increase the oven heat to 400, remove the bacon slices and set them aside.

    7. Baste the pheasant with cup of chicken stock and roast for about 30 minutes longer, basting every 10 minutes or so with another cup of stock. To test for doneness, pierce the thigh of the bird with the tip of a small, sharp knife. The juice should spurt out a clear yellow; if it is slightly pink, roast for another 5 to 10 minutes.

    8. Transfer the pheasant to a heated platter, drape the bacon slicesover it, and let the bird rest covered with aluminum foil for 10 minutes before carving. Meanwhile, make the sauce by pouring any remaining stock into the pan, bringing it to a boil over high heat, and scraping in the brown bits clinging to the bottom and sides of the pan.

    9. Stir in the sour cream a few tablespoons at a time, and simmer long enough to heat it through. Taste for seasoning. Pour the sauce into a heated sauceboat and serve it with the pheasant.

     
     
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