Slow-Roasted Pheasant with Brazil-nut Stuffing

Name: Slow-Roasted Pheasant with Brazil-nut Stuffing
Yield: Serves 8
Ingredients: freshly ground black pepper; ½ teaspoon dried thyme; ¾ teaspoon salt; 3 pheasant; 3 shallots, finely chopped; 60 g (2 oz) unsalted butter; 1 carrot, finely chopped; 1 stalk of celery, finely chopped; flour for dredging; bouquet garni; 300 ml (½ pint) chicken or pheasant stock; 300 ml (½ pint) chicken or pheasant stock; salt and pepper; salt and pepper; 100 g (3½ oz) brazil nuts; 5 slices of white bread, crusts removed; 5 tablespoons boiling water; 60 g (2 oz) melted butter; 1 small onion, quartered; 1½ stalks of celery, coarsely chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

If you are not sure of the age of your pheasant, a safe bet is to slow roast it on a mirepoix of vegetables and stuff it to help keep it moist. Any left-over stuffing can be baked separately for the last 20 minutes of the cooking time.

Ingredients

3 pheasant
60 g (2 oz) unsalted butter
3

Main course

Method

For the stuffing; Tear 2 slices of crustless bread into the container of a blender. Cover and blend on high speed. Empty into a bowl and repeat with the remaining bread. Grate the brazil nuts in the blender and add to the crumbs. Place the remaining ingredients in the blender and blend on high speed to a paste. Pour over crumb mixture and toss until well mixed.

Wipe the pheasant dry, se