📝 About This Recipe
This elegant dish captures the essence of the hunting season, pairing the lean, delicate gaminess of pheasant with the earthy depth of wild forest mushrooms. Basting the birds in a rich garlic-herb butter ensures the meat remains succulent, while a splash of dry Sherry creates a sophisticated pan sauce. It is a quintessential celebration of rustic European gastronomy, perfect for a cozy dinner by the fire.
🥗 Ingredients
The Pheasant
- 2 pieces Whole Pheasants (oven-ready, approximately 2-2.5 lbs each)
- 4 tablespoons Unsalted Butter (softened at room temperature)
- 6 slices Streaky Bacon (to drape over the breasts to prevent drying)
- 4 sprigs Fresh Thyme
- to taste Kosher Salt and Black Pepper
The Wild Mushroom Sauté
- 1 lb Mixed Wild Mushrooms (Chanterelles, Porcini, or Cremini, cleaned and sliced)
- 3 pieces Shallots (finely minced)
- 3 cloves Garlic (thinly sliced)
- 2 tablespoons Olive Oil (extra virgin)
The Pan Sauce
- 1/2 cup Dry Sherry (or a dry white wine like Chardonnay)
- 1 cup Chicken or Game Stock (low sodium)
- 2 tablespoons Heavy Cream (optional, for a velvety finish)
- 2 tablespoons Fresh Flat-Leaf Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Remove the pheasants from the refrigerator 30 minutes before cooking to take the chill off.
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2
Pat the birds thoroughly dry inside and out with paper towels. Moisture is the enemy of a golden, crispy skin.
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3
Season the cavities of the birds with salt and pepper, then tuck two sprigs of thyme and half a crushed garlic clove inside each.
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4
Generously rub the softened butter over the skin of the pheasants. Season the exterior liberally with kosher salt and freshly cracked black pepper.
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5
Drape three slices of bacon across the breast of each pheasant. This 'barding' technique protects the lean breast meat from the high heat.
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6
Place the birds in a heavy-bottomed roasting pan or a large cast-iron skillet. Roast in the center of the oven for 25 minutes.
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7
While the birds roast, heat olive oil in a separate large skillet over medium-high heat. Add the mushrooms and sauté until they release their moisture and turn golden brown, about 8-10 minutes.
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8
Stir the minced shallots and remaining garlic into the mushrooms. Cook for another 2 minutes until fragrant, then remove the mushroom mixture from the heat and set aside.
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9
After the pheasants have roasted for 25 minutes, remove the bacon slices (reserve them for snacking or garnish) to allow the breast skin to brown. Spoon some of the pan juices over the birds.
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10
Scatter the sautéed mushroom mixture around the pheasants in the roasting pan. Return to the oven for another 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 155-160°F (70°C).
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11
Transfer the pheasants to a warm platter and tent loosely with foil. Let them rest for 10-15 minutes; the carry-over cooking will bring them to a perfect 165°F.
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12
Place the roasting pan with the mushrooms and juices on the stovetop over medium heat. Pour in the Sherry, scraping the bottom of the pan to release the flavorful brown bits (fond).
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13
Add the stock and simmer until the liquid reduces by half. If using, stir in the heavy cream for a richer sauce. Taste and adjust seasoning with salt and pepper.
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14
Carve the pheasants by removing the legs and then slicing the breasts. Serve atop a bed of the wild mushrooms and drizzle generously with the pan sauce.
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15
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use a meat thermometer; pheasant is very lean and can turn from succulent to dry in just a few minutes. If you cannot find wild mushrooms, a mix of Shiitake and Oyster mushrooms provides a similar depth of flavor. Don't discard the bacon used for barding—it's delicious crumbled over the final dish or served on the side. For a crispier skin, leave the birds uncovered in the fridge for a few hours before cooking to dry out the skin. If the pan juices seem too thin, whisk in a small knob of butter at the very end to give the sauce a professional sheen.
🍽️ Serving Suggestions
Pair this dish with a glass of earthy Pinot Noir or a dry Amontillado Sherry to complement the mushrooms. Serve alongside creamy polenta or buttery mashed potatoes to soak up the exquisite pan sauce. A side of honey-glazed roasted root vegetables adds a lovely sweetness that balances the gamey meat. Braised red cabbage with apples provides a bright, acidic contrast to the rich, buttery pheasant. Finish the meal with a simple green salad dressed in a sharp vinaigrette to cleanse the palate.