Roast Pheasant With Brioche, Sausage and Rapini Stuffing

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Pheasant is lean, truthful it benefits from having immoderate benignant of abdominous (in this recipe, bacon) placed implicit the bosom earlier roasting. Make definite not to overcook the pheasant; acceptable a nutrient thermometer astatine 160 degrees, past region the birds from the oven and fto them remainder for respective minutes. Residual vigor volition decorativeness the cooking process, and the nutrient volition stay juicy.

The amended the prime of the broth you use, the amended the condiment volition be. If possible, usage homemade broth that has been reduced to ore its flavor. You'll request room twine and a distant thermometer, oregon an instant-read thermometer.

Pheasant sold by Huntsman Game tin beryllium special-ordered from the pursuing retailers. Specify that you privation the birds eviscerated, truthful they travel with cervix and giblets (as opposed to New York-dressed, plucked only, with caput and feet intact): Market Poultry (202-543-7470) astatine Eastern Market successful the District; Society Fair successful Alexandria (703-683-3247); Springfield Butcher (703-245-0111); and Stachowski’s Market (202-506-3125) successful Georgetown.

The stuffing tin beryllium made and refrigerated a time successful advance.

From cookbook writer and erstwhile cook David Hagedorn.

Ingredients

measuring cup

Servings: 6-8

  • 6 ounces packed brioche, chopped into 1-inch cubes (2 cups)
  • 1 ample yellowish onion, halved and chopped into 1/2-inch slices
  • Two average-weight (2 1/2 pounds each) eviscerated pheasants (see headnote)
  • Kosher salt
  • 2 tablespoons olive oil
  • 8 ounces fresh, mild Italian sausage, casings removed
  • 4 ounces rapini, chopped (2 cups; besides called broccoli rabe)
  • 4 ounces sliced shiitake mushroom caps (2 loosely packed cups)
  • 1 ample clove garlic, chopped
  • 6 sage leaves, chopped (1 tablespoon)
  • 1/4 cupful freshly grated Parmigiano-Reggiano cheese
  • 1/2 spoon freshly crushed achromatic pepper
  • 2 1/2 cups no-salt-added chickenhearted broth, preferably homemade
  • 4 strips (4 ounces) thinly sliced bacon, each chopped successful half

From cookbook writer and erstwhile cook David Hagedorn.

Tested by David Hagedorn.

Published March 3, 2015

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Updated March 15, 2026

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