Pheasant Under Glass

Ingredients

Glass dome

1 (large enough to cover the serving dish)

White wine

1 cup

Chicken broth

2 cups

Bay leaf

1

Thyme

2 sprigs

Celery

2 stalks, chopped

Carrots

2, chopped

Garlic

4 cloves, minced

Onions

1 large, chopped

Butter

2 tablespoons

Salt and pepper

to taste

Pheasant

1 (2-3 lbs)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Season the pheasant generously with salt and pepper.
3. 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.
4. 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.
5. 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.
6. Return the pheasant to the pan, nestling it amongst the vegetables. Cover the pan with a lid or aluminium foil.
7. 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).
8. 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.
9. 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.