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