Roast Pheasant

Ingredients and Weight:

• 4 pheasants (2 pounds each)
• 1 onion (1 pound)
• 2 carrots (1 pound)
• 2 celery sticks (1 pound)
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation Time:

25 minutes

Cooking Time:

70 minutes

Difficulty Level:

3

Preparation Method Steps:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Remove giblets from the pheasants.
3. Season the pheasants inside and out with salt and pepper.
4. Chop the onion, carrots, and celery into small pieces.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the vegetables to the skillet and sauté until softened, about 5 minutes.
7. Add the chicken broth and white wine to the skillet.
8. Bring to a boil, then reduce heat and simmer for 10 minutes.
9. Place the pheasants in a roasting pan and add the vegetable mixture.
10. Roast the pheasants for 45-50 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).
11. Let the pheasants rest for 10 minutes before carving.

Nutritional Information:

• Calories: 300
• Protein: 25 grams
• Fat: 15 grams
• Carbohydrates: 5 grams

Dish Characteristics:

• Succulent and tender pheasant
• Savory vegetable stuffing
• Rich and flavorful sauce

User Comments:

• "The pheasant was cooked to perfection and the vegetable stuffing was a perfect complement."
• "The sauce was delicious and added just the right amount of moisture to the dish."
• "This is a dish that I will definitely make again."

Special Precautions and Tips:

• Make sure to remove the giblets from the pheasants before roasting.
• Be careful not to overcook the pheasants, as they will become dry and tough.
• Let the pheasants rest for 10 minutes before carving to allow the juices to redistribute.