  Roast Pheasant1 large cock pheasant (plucked and aged 3 days in refrigerator)1 stick (8 tbsp.) butter Salt and pepper to taste 6 shallots, minced 8 large chicken livers (and pheasant liver) 3 tbsp. Madeira 2 cups chicken broth Truss pheasant, then rub with half the butter and sprinkle with salt and pepper. In a frying pan, melt remaining butter and saute minced shallots; dice livers and add to shallots, sauteing until meat is pink. Stir in Madeira and lightly season with salt and pepper. Spoon liver mixture into pheasant cavity; sew or skewer skin over cavity tightly closed. Place pheasant on its side in a roasting pan and pour in chicken broth. Cover and cook in 350º oven for 1 1/2 hours (at halfway mark, turn bird onto its other side), basting every 15 minutes. Cook another 15 minutes, breast up, with pan cover removed, basting every few minutes. Turn bird breast down for last 10 minutes, so juices flow into breast. Serve bird whole on a warm platter, surrounded by wild rice or mashed potatoes. Pass lingonberries instead of cranberries and pour a crisply cold Chablis. Give each guest a spoonful of liver-dressing. Serves 4. . |