Recipe#8570

Title: Madeira Roast Pheasant

From: BobbieB1@aol.com 
Date: Tue, 15 Oct 1996 00:24:59 -0400 
  (Ouida & Vince Kelly) (C) 1987 Bon Appetit Publishing Corp.
  
  Compliments of Fred Peters

      Yield: 6 servings
 
      2 tb Unsalted butter
      1    (unpeeled) coarsely chopped
           -onion
      3    Coarsely chopped celery
           -stalk
      2    Coarsely chopped carrot
      2    Bay leaf
      2 tb Herbs de Provence *
      3    Pheasants (2 to 2-1/2 lb)
      4    Wings chicken
      2    Backs chicken
      1 c  Room temperature unsalted
           -butter
    1/4 c  Madeira
      1 qt Chicken broth
      1 tb Unsalted butter
      1 tb All purpose flour
           Garnish sprig parsley
 
  Preheat oven to 450 deg. Melt 2 tablespoons butter in large roasting
  pan. Stir in onion, celery, carrots, bay leaves and 1 tablespoon
  herbs de Provence. Top with pheasant giblets, necks, chicken wings
  and backs. Roast until well browned, turning frequently, about 40
  minutes. Reduce oven temperature to 375 deg.
  
  Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon
  herbs de Provence. Pat pheasants dry inside and out. Loosen breast
  skin on each by gently sliding fingers under neck flap and down
  between breast meat and skin, being careful not to tear skin. Spread
  1 1/2 tablespoons herb butter evenly over breast under skin of each.
  Sprinkle each cavity with salt and pepper. Place 2 tablespoons herb
  butter into each cavity. Truss pheasants to hold shape. Arrange on
  sides atop vegetable mixture in roasting pan. Roast 15 minutes,
  basting frequently with pan juices. Turn on second side and roast 15
  minutes, basting frequently. Turn pheasants breast side up. Add
  Madeira to pan and continue roasting until juices run pale pink when
  thickest part of thigh is pierced, basting frequently, about 15
  minutes. Transfer pheasants to platter and discard string. Tent with
  foil.
  
  Add broth to roasting pan. Boil until reduced to 3 cups liquid,
  scraping up any browned bits, about 6 minutes. Strain sauce and
  degrease. Melt 1 tablespoon butter in heavy small saucepan over low
  heat. Add flour and stir 3 minutes. Whisk in sauce in thin stream.
  Simmer 5 minutes, stirring frequently. Adjusting seasoning. Pour into
  bowl. Garnish pheasant with parsley. Pass sauce separately.
  
  *Available at specialty foods stores.