Roast Pheasant Trident Villas Recipe

Name: Roast Pheasant Trident Villas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Clarified butter; 2 pounds pineapple, cored and cut into 1/2-inch rings; 1 (2 1/2 pound) pheasant, neck, giblets, and wings reserved, cavity rinsed well and thoroughly dried; Freshly ground salt, to taste; Freshly ground pepper, to taste; 1 cup unsweetened pineapple juice; 2 teaspoons arrowroot; 12 ounces red wine; Watercress; Waffle-cut, fried potatoes, to garnish

Servings: persons

1
Preheat oven to 350 degrees F. Warm a little clarified butter in casserole dish on stovetop over high heat.
2
Add pineapple to cover base.
3
Cover pineapple with neck and giblets and dribble in any juices from pheasant.
4
Chop wings and add to dish.
5
Cook, turning pineapple to color on both sides.
6
Season inside and outside of bird with salt and pepper.
7
Truss bird and place on top of ingredients in casserole.
8
Cover and cook for 5 minutes on high heat.
9
Loosen any stuck pieces of pineapple and pour in pineapple juice.
10
Brush bird with clarified butter and place in oven, uncovered, for 1 hour.
11
Baste during cooking to keep bird moist.
12
After 1 hour, cover bird with brown paper or buttered parchment paper and cook another 20 minutes.
13
Remove bird from casserole.
14
Skim off top layer of fat juices, and strain dark residue collected in pan to a separate small pot.
15
Bring this to a boil.
16
Blend arrowroot and 1/2 cup wine.
17
Add this to pot, along with remaining wine.
18
Boil until arrowroot thickens and clears.
19
Carve pheasant and transfer to heated serving platter.
20
Coat pieces with sauce and garnish with watercress and potatoes.

143

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: Clarified butter, 2 pounds pineapple, cored and cut into 1/2-inch rings, 1 (2 1/2 pound) pheasant, neck, giblets, and wings reserved, cavity rinsed well and thoroughly dried, Freshly ground salt, to taste, and more.

Yes, Roast Pheasant Trident Villas falls under the Breakfast category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Roast Pheasant Trident Villas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions