Description
Brined roast pheasant with sage, pancetta, and Marsala gravy is a sumptuous dish that brings warmth and elegance to any gathering. The juicy pheasant is brined for an infusion of flavor and moisture, stuffed with aromatic sage and savory pancetta, then roasted to golden perfection. Finished with a rich Marsala gravy, this culinary masterpiece is perfect for family dinners or special occasions, ensuring every bite is a delightful experience.
Ingredients
Scale
- 1 whole pheasant (approximately 3–4 lbs)
- 4 cups water (for brine)
- 1/2 cup salt (for brine)
- 1/4 cup sugar (for brine)
- 1 tsp black peppercorns (optional, for brine)
- 4 sprigs fresh sage
- 6 slices pancetta
- 1 cup dry Marsala wine
- 2 tbsp unsalted butter
- 2 shallots, chopped
Instructions
- Prepare the Brine: In a large pot, combine water, salt, sugar, and peppercorns. Bring to a boil until dissolved. Cool completely before submerging the pheasant for at least four hours or overnight.
- Prepping the Pheasant: Remove the pheasant from the brine, rinse under cold water, and pat dry with paper towels.
- Stuffing: Tuck fresh sage leaves under the skin of the bird and place pancetta inside the cavity.
- Sear: Preheat oven to 375?F (190?C). Sear the pheasant breast-side down in an ovenproof skillet over medium heat until golden brown (about five minutes). Flip and transfer to oven.
- Make Gravy: In a saucepan over medium heat, melt butter and saut? shallots until translucent. Add Marsala wine and simmer until reduced by half.
- Finish Cooking: Roast the pheasant for about one hour or until internal temperature reaches 165?F (74?C). Let rest before carving. Serve drizzled with sauce.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 930mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg