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Eat Like A Wild Man Rebecca Gray [Buy Me]

Roast Pheasant
(Vienna)

Ingredients

1 large cock pheasant (should be aged at least 3 days in refrigerator)

1 stick (8 tbsps.) butter

Salt and pepper to taste

6 shallots, minced

8 large chicken livers (and pheasant liver)

3 tbsps. Madeira

2 cups chicken broth

Serves 4

Truss the pheasant, then rub it with 1/2 the butter and sprinkle it with salt and pepper. In a frypan melt the rest of the butter and sautè the minced shallots; dice the livers and add them to the shallots, sautéing until the meat is pink. Stir in the Madeira and lightly season with salt and pepper. Spoon the liver mixture into the pheasant cavity; sew or skewer the skin over the cavity so it is securely closed. Place the pheasant on its side in a roasting pan and pour in the chicken broth. Cover and cook in a 350°F oven for 1 1/2 hours (at the halfway mark, turn the bird onto the other side), basting every 15 minutes. Cook another 15 minutes, breast up, with the top of the pan removed, basting every few minutes. Now turn the bird breast down for 10 minutes, so the juices flow into the breast. Serve the bird whole on a warm platter, surrounded by wild rice or mashed potatoes. Pass lingonberries instead of cranberries and pour a crisply cold chablis. GIve each guest a spoon of the liver dressing

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