Teresa's Recipes
Pheasant Under Glass
Experience a touch of French royalty and classic elegance with our Pheasant Under Glass recipe. This dish is a true culinary spectacle, traditionally served in the courts of Louis XV. An expertly roasted pheasant, tender and rich in flavor, is presented under a glass dome to ensnare the ethereal aromas, promising a sensory dining experience. A symphony of root vegetables and herbs simmered in a fragrant broth amplify the pheasant's natural flavors, while a splash of white wine adds a refined complexity.
Ingredients
- 1 (large enough to cover the serving dish) Glass dome
- 1 cup White wine
- 2 cups Chicken broth
- 1 Bay leaf
- 2 sprigs Thyme
- 2 stalks, chopped Celery
- 2, chopped Carrots
- 4 cloves, minced Garlic
- 1 large, chopped Onions
- 2 tablespoons Butter
- To taste Salt and pepper
- 1 (2-3 lbs) Pheasant
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Calories: 450
- Fat: 25g
- Carbs: 10g
- Protein: 40g
- Sodium: 500mg
- Sugar: 5g
Instructions
- Preheat the oven to 350°F (175°C).
- Season the pheasant generously with salt and pepper.
- In a large oven-safe pan, melt the butter over medium heat. Add the pheasant and sear on all sides until golden brown. This should take about 10 minutes. Remove the pheasant and set aside.
- In the same pan, add the chopped onions, minced garlic, chopped carrots, chopped celery, thyme sprigs, and bay leaf. Sauté until the vegetables are soft and have started to caramelize, about 10 minutes.
- Deglaze the pan with the chicken broth and white wine, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer.
- Return the pheasant to the pan, nestling it amongst the vegetables. Cover the pan with a lid or aluminium foil.
- Transfer the pan to the preheated oven and roast for about 2 hours, or until the internal temperature of the pheasant reaches 165°F (74°C).
- Remove the pan from the oven and immediately place the pheasant under the glass dome to capture the aromas. Let it rest for 10 minutes before serving.
- Serve the pheasant under the glass dome for a truly dramatic and aromatic presentation. Enjoy this regal dish with a side of roasted potatoes or a simple green salad.