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Dutch-Oven Roasted Pheasant

Pheasant Recipe # 2 - Dutch-Oven Roasted Pheasant
Pheasant Recipe # 2 - Dutch-Oven Roasted Pheasant
Item# phreduroph

Product Description

2 oven-ready Pheasant salt & pepper, to taste 6-8 sprigs thyme 4 Tbs unsalted butter ½ cup dry white wine such as Riesling from Austria or Alsace 1 large shallot, sliced ¾ cup red flame grapes, halved 2 Tbs high quality Scotch whiskey ¼ Cup heavy cream

1. Lightly season the pheasant with salt and pepper. Place 2 to 3 sprigs of thyme inside each pheasant.

2. Heat a Dutch oven, melt 2 tablespoons of butter and brown the pheasant on all sides. Add the wine. Cover and cook over low heat for 45 to 60 minutes or until the pheasant reach an internal temperature of 145° to 150° Fahrenheit.

3. Remove the pheasant from pot and place on a warm serving platter, cover with foil to keep warm and let it rest for at least five minutes. (The carry-over cooking will finish it to the appropriate temperature of 155° to 160° Fahrenheit for serving.)

4. In the meantime, melt the remaining 2 tablespoons of butter in the Dutch oven. Add the shallots and cook until beginning to soften. Add the grapes and the Scotch. Simmer until the sauce becomes syrupy.

5. Take the pan off the heat and blend in the cream. Pour sauce over and around the pheasant. Garnish with remaining sprigs of thyme and serve. Great with pan-roasted potatoes.