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Madeira Roast Pheasant















Trans-fat Free, Low Carb


2 tablespoons butter, unsalted
1 each onions
3 each celery stalks
2 each carrots
2 each bay leaves
3 each pheasant
4 each chicken wings
1 cup butter
¼ cup madeira wine
1 quart chicken broth
1 tablespoon butter, unsalted
1 tablespoon all-purpose flour


Preheat oven to 450℉ (230℃).

Melt 2 tablespoons butter in large roasting pan.

Stir in onion, celery, carrots, bay leaves and 1 tablespoon herbs de Provence.

Top with pheasant giblets, necks, chicken wings and backs.

Roast until well browned, turning frequently, about 40 minutes.

Reduce oven temperature to 375℉ (190℃).

Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon herbs de Provence.

Pat pheasants dry inside and out. Loosen breast skin on each by gently sliding fingers under neck flap and down between breast meat and skin, being careful not to tear skin.

Spread 1½ tablespoons herb butter evenly over breast under skin of each.

Sprinkle each cavity with salt and pepper.

Place 2 tablespoons herb butter into each cavity.

Truss pheasants to hold shape.

Arrange on sides atop vegetable mixture in roasting pan.

Roast 15 minutes, basting frequently with pan juices.

Turn on second side and roast 15 minutes, basting frequently.

Turn pheasants breast side up.

Add Madeira to pan and continue roasting until juices run pale pink when thickest part of thigh is pierced, basting frequently, about 15 minutes.

Transfer pheasants to platter and discard string.

Tent with foil.

Add broth to roasting pan.

Boil until reduced to 3 cups liquid, scraping up any browned bits, about 6 minutes.

Strain sauce and degrease.

Melt 1 tablespoon butter in heavy small saucepan over low heat.

Add flour and stir 3 minutes.

Whisk in sauce in thin stream. Simmer 5 minutes, stirring frequently.

Adjusting seasoning. Pour into bowl. Garnish pheasant with parsley.

Pass sauce separately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 35477% of calories from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 225mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 33g
Vitamin A 64% Vitamin C 5%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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