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Ring Neck Pheasant

Ring Neck Pheasant

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There’s not much that needs to be done to enhance the flavors of this classic bird, but if you’re so inclined, you can gild the lily by stuffing it with truffles or chestnuts, or even foie gras beneath the skin.

SKU 1371-recipe

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Ingredients:

1 ea pheasant
Sea salt
Tellicherry black pepper
2 tbsp. butter
Bay leaf thyme, lemon peel, star anise

Directions:

Preheat oven to 325°
Season bird with salt and pepper.
Heat a cast iron over medium heat until hot. Add oil and lightly sear pheasant on all sides gradually.
When the bird is caramelized, add the butter herbs, star anise and lemon and baste for about five minutes.
Place in oven and roast. Baste every so often and cook until the temperature reaches about 135°. Allow to rest before carving.
Note: Pheasant can be stuffed with foie gras under the skin, truffles, and or chestnuts. If truffles are used omit star anise.