Best Roasted Pheasant Pheasant Alla Fiorentina Recipes

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ROASTED PHEASANT (PHEASANT ALLA FIORENTINA)



Roasted Pheasant (Pheasant Alla Fiorentina) image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
2 ounces Pancetta, thinly sliced
6 ounces ground pork
2 ounces prosciutto, chopped fine
2 cloves garlic, sliced
1 handful fresh sage, leaves picked and chopped fine, plus more for serving
3 ounces (about 1 thick slice) stale bread, crumbled by hand
1/2 cup white wine
2 (2 1/2 pounds each) pheasants
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a large saute pan over medium heat and add 1 tablespoon olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 minutes. When the pork is no longer pink, add the garlic and sage and saute until fragrant, about 1 minute more. Deglaze the pan with 1/4 cup white wine, scraping up the browned bits from the bottom of the pan. Stir in the bread crumbs. Remove the stuffing mixture to a bowl and allow to cool.
  • Season the cavity of the birds with salt and pepper.
  • Divide the stuffing evenly between the two pheasants' cavities.
  • Roast the pheasants 25 minutes. Add 1/2 cup white wine to the bottom of the pan. Turn the oven heat up to 425 degrees F and cook another 25 minutes, or until a thermometer inserted in the thickest part of breast registers 160 degrees F. Allow to rest 10 minutes before serving so the juices can redistribute.
  • Remove the dressing from the bird and serve along side. Garnish the dish with fresh sage leaves.

ROASTED PHEASANT: PHEASANT ALLA FIORENTINA



Roasted Pheasant: Pheasant Alla Fiorentina image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
2 ounces Pancetta, thinly sliced
6 ounces ground pork
2 ounces prosciutto, chopped fine
2 cloves garlic, sliced
1 handful fresh sage, leaves picked and chopped fine, plus more for serving
3 ounces (about 1 thick slice) stale bread, crumbled by hand
1/2 cup white wine
2 (2 1/2 pounds each) pheasants
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a large saute pan over medium heat and add 1 tablespoon olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 minutes. When the pork is no longer pink, add the garlic and sage and saute until fragrant, about 1 minute more. Deglaze the pan with 1/4 cup white wine, scraping up the browned bits from the bottom of the pan. Stir in the bread crumbs. Remove the stuffing mixture to a bowl and allow to cool.
  • Season the cavity of the birds with salt and pepper.
  • Divide the stuffing evenly between the two pheasants' cavities.
  • Roast the pheasants 25 minutes. Add 1/2 cup white wine to the bottom of the pan. Turn the oven heat up to 425 degrees F and cook another 25 minutes, or until a thermometer inserted in the thickest part of breast registers 160 degrees F. Allow to rest 10 minutes before serving so the juices can redistribute.
  • Remove the dressing from the bird and serve along side. Garnish the dish with fresh sage leaves.

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