How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Madeira Roast Pheasant?

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, unsalted, 1 each onions chopped, 3 each celery stalks chopped, 2 each carrots chopped, and more.

Is Madeira Roast Pheasant suitable as soups & stews?

Yes, Madeira Roast Pheasant falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Madeira Roast Pheasant?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Madeira Roast Pheasant Recipe

Name: Madeira Roast Pheasant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, unsalted; 1 each onions chopped; 3 each celery stalks chopped; 2 each carrots chopped; 2 each bay leaves; 3 each pheasant; 4 each chicken wings; 1 cup butter; 1/4 cup madeira wine; 1 quart chicken broth; 1 tablespoon butter, unsalted; 1 tablespoon flour, all-purpose

Madeira Roast Pheasant

Eats Now Editorial Team · 745 kcal · Soups & Stews

1
Preheat oven to 450F (230C).
2
Melt 2 tablespoons butter in large roasting pan.
3
Stir in onion, celery, carrots, bay leaves and 1 tablespoon herbs de Provence.
4
Top with pheasant giblets, necks, chicken wings and backs.
5
Roast until well browned, turning frequently, about 40 minutes.
6
Reduce oven temperature to 375F (190C).
7
Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon herbs de Provence.
8
Pat pheasants dry inside and out.
9
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.
10
Spread 1 1/2 tablespoons herb butter evenly over breast under skin of each.
11
Sprinkle each cavity with salt and pepper.
12
Place 2 tablespoons herb butter into each cavity.
13
Truss pheasants to hold shape.
14
Arrange on sides atop vegetable mixture in roasting pan.
15
Roast 15 minutes, basting frequently with pan juices.
16
Turn on second side and roast 15 minutes, basting frequently.
17
Turn pheasants breast side up.
18
Add Madeira to pan and continue roasting until juices run pale pink when thickest part of thigh is pierced, basting frequently, about 15 minutes.
19
Transfer pheasants to platter and discard string.
20
Tent with foil.
21
Add broth to roasting pan.
22
Boil until reduced to 3 cups liquid, scraping up any browned bits, about 6 minutes.
23
Strain sauce and degrease.
24
Melt 1 tablespoon butter in heavy small saucepan over low heat.
25
Add flour and stir 3 minutes.
26
Whisk in sauce in thin stream.
27
Simmer 5 minutes, stirring frequently.
28
Adjusting seasoning.
29
Pour into bowl.
30
Garnish pheasant with parsley.
31
Pass sauce separately.

Madeira Roast Pheasant

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