Pheasant with Leek and Pecan Stuffing

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

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,