Name: Pheasant with Leek and Pecan Stuffing
Yield: 6 to 8 portions
Ingredients: 6 cups crumbs from good-quality white bread; 1 large carrot, peeled and finely chopped; 2 cups toasted pecans; ½ cup finely chopped yellow onion; 1 tablespoon olive oil; 2 young pheasants (about 4 pounds each), thoroughly defrosted if frozen; 10 medium-size leeks, white part only, well rinsed and thinly sliced; ½ cup heavy cream; 4 strips of pancetta, 1 ounce each; 6 sprigs of fresh Italian (flat-leaf) parsley; 1 bay leaf; 1 cup finely chopped fresh Italian (flat-leaf) parsley; ¼ teaspoon dried thyme; 2 tablespoons plus 1 teaspoon dried marjoram; 3 cups Chicken Stock or canned chicken broth; Salt and freshly ground black pepper, to taste; 12 tablespoons (1½ sticks) unsalted butter

Preparation info

6 to 8
portions

Difficulty
Complex

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

We think pheasant is one of the most delicious of the domestically raised game birds available to us. It is rich and meaty, with a firm texture no longer found in chicken. If care is taken during roasting, the meat is moist and succulent.

Ingredients

2 young pheasants (about 4 pounds each), thoroughly defrosted if frozen
1 tablespoon olive oil

Main course

Method

Rinse the pheasants thoroughly inside and out and pat dry with paper towels. Chop the neck, heart, and gizzard (save the liver for another use).
Heat the olive oil in a small saucepan over medium heat. Brown the neck and giblets well in the oil, turning frequently. Add the onion, carrot, and the 1 teaspoon of marjoram. Reduce the heat to low and cook, covered,

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Ingredients

Method

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