Pheasant Smitane

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ teaspoon ground thyme
  • 1 garlic clove
  • 1 pheasant, trussed
  • Salt and freshly ground black pepper
  • 3 thick slices of bacon
  • ¼ cup finely chopped shallots
  • cup dry white wine
  • cup heavy cream
  • cup sour cream
  • 1 tablespoon butter


    1. Preheat oven to hot (450°F.).

    2. Put the thyme and garlic in the cavity of the pheasant. Sprinkle the bird with salt and pepper and place it on a rack in a baking dish. Cover with the bacon. Roast for ten minutes, basting occasionally.

    3. Reduce the heat to moderate (350°F.) and continue to roast for about thirty-five minutes. Baste the pheasant and turn it occasionally as it cooks. Do not let the bacon burn. If the bacon starts to get too brown, remove it from the oven and reserve.

    4. When pheasant is cooked and golden brown all over, remove it from the oven. Cut it into serving pieces and keep warm.

    5. Pour off most of the fat from the pan and add the shallots. Cook, stirring with a wooden spoon, until they are translucent. Add the wine and continue to cook and stir until liquid is reduced almost by half.

    6. Add the cream and sour cream and stir, shaking pan, until sauce boils once. Do not overcook or sauce may curdle. Quickly add the butter and shake the pan in a swirling motion until it is incorporated into the sauce. Strain the sauce over the pheasant, garnish with bacon, and serve immediately.