-
1
Two days in advance, place the unwrapped pheasant on a rack in the refrigerator with a plate underneath.
-
2
Allow to air-dry, turning occasionally.
-
3
Preheat oven to 375 degrees.
-
4
If they are gritty, rinse the morels quickly under running water and dry with paper towels.
-
5
Slice the tops and stems.
-
6
Soften the shallots in one tablespoon of butter in a skillet and add the morels.
-
7
Cook over high heat until the liquid evaporates.
-
8
Chop the liver and heart and briefly saute.
-
9
Set aside.
-
10
Insert the remaining butter and the tarragon under the pheasant breast skin, distributing it as evenly as possible.
-
11
Fill the cavity with the morel mixture, season to taste and truss.
-
12
Place the pheasant on its side in a roasting pan and roast for 10 minutes, basting when you do so.
-
13
Turn on the other side and roast a further 10 minutes.
-
14
Then turn the pheasant breast up and finish cooking until it is tender, about 45 minutes to an hour.
-
15
Place the pheasant on a warm serving dish.
-
16
Skim the fat from the roasting juices and add the stock.
-
17
Bring to boil and simmer until reduced by half.
-
18
Meanwhile, remove the morels from the pheasant cavity.
-
19
Add them to the stock and simmer for 30 seconds.
-
20
Pour into a heated sauce boat and serve separately.
