“Bring me some pheasant, keep it on the bone”
Pheasant stuffed with earthy rosemary and sage, juicy orange, and spicy garlic cloves get an orange-honey butter treatment to up the flavor profile. This delightful fowl recipe is made even better when served with champagne beurre blanc!
I learned how to cook pheasant for my SIX the Musical party inspired by Anna of Cleves’ solo “Get Down” in which she references pheasant kept on the bone. I love roasting whole chickens so I thought, why not try my hand at pheasant.
Many treat pheasant like turkey with a brine but honestly, I couldn’t be bothered so instead I gave my pheasant an orange-honey treatment and served with a luscious beurre blanc sauce. Yum!
I would say one pheasant serves two so plan to cook a couple if you’re feeding a crowd. I doubled this recipe for my SIX the Musical party.
- Preheat oven to 325 degrees.
- Rinse pheasant with water and pat dry with paper towels. Set in a baking dish. Stuff pheasant with herbs, orange pieces, and garlic cloves. Season the outside liberally with salt and pepper, brush the skin with melted butter, and season again with more sea salt and pepper.
- Roast for an hour and forty-five minutes. Melt butter and whisk with honey and orange juice. Pour over bird. Roast for another ten minutes or until internal temperature reaches 165 degrees. Serve with champagne beurre blanc.
Champagne Beurre Blanc
1/4 cup champagne
1 shallot, finely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter
Pinch of salt and pepper
Zest and juice of one lemon
- In a small sauce pan over medium heat, cook champagne with chopped shallot until wine has greatly reduced.
- Add cream, salt, and pepper, and cook until cream has reduced by half.
- Remove from heat and whisk in butter until creamy. Stir in the zest and juice of one lemon.
- Strain through a fine sieve and serve
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Read more about my SIX the Musical party here. Watch the episode:
Make your own magic,