Roast Pheasant with Marsala Sauce
Unless you are a bird hunter or know someone who is pheasant and many other game birds like duck are sadly underrepresented in the kitchen. Today’s cooks often tend to choose “safer” (read: not too culinary adventurous) poultry like chicken or turkey. As kids, my dad would hunt, and my mother would roast the pheasant, we had to do the plucking.
The good news is now many farmer’s markets, like the one close to us in Tuscon, have wonderful farm-raised birds. Enjoy this recipe for roast pheasant with a tasty orange and marsala sauce.
Roast Pheasant with Marsala Pan Sauce
Roast poultry of any kind is easy to make and fills your home with delicious aromas. This recipe is for two people, but can easily be doubled.
- 1(2lb - 1 kg) Pheasantfarm-raised
- Freshly ground black pepper
- 1 shallotpeeled and halved
- 1small Carrotpeeled and cut into 1-inch pieces
- 3sprigs Fresh Thyme
- 1sprig Bay Leaves
- 2sprigs rosemary
- 8slices Pancetta
- juice of 1 Orange
- 1/4cup Marsala wine
- 1cup prepared demi-glaceor rich stock
- 2tabsp Unsalted Buttercold