Pheasant Thighs with Roasted Garlic and Root Vegetables
User Reviews
5
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Prep Time
45 mins
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Cook Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
4 people
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Calories
210 kcal
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Course
Main Course
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Cuisine
American
Pheasant Thighs with Roasted Garlic and Root Vegetables
Description
Pheasant Thighs with Roasted Garlic and Root Vegetables highlights the natural flavors of wild fowl complemented by aromatic roasted garlic and hearty root vegetables like parsley root. The dish begins by roasting garlic heads in olive oil until soft and browned, infusing sweetness and depth. Simultaneously, a stock is made by simmering vegetable peelings and parsley stems, adding background flavor without extra effort.
The pheasant thighs are browned in fat to develop a crisp exterior and then cooked with sautéed onions and the roasted garlic. The root vegetables are added to cook until tender, absorbing the meat’s savory juices. Fresh parsley and lemon zest and juice include a bright herbal and citrus note that lightens the richness.
This meal pairs well with robust white wines such as Chardonnay or an off-dry Riesling, and crisp lagers or pale ales for beer drinkers. The hearty components and slow cooking make it suitable for cooler weather, offering a satisfying main course with a rustic feel.
Leftovers can be refrigerated and remain flavorful for up to a week, allowing for convenient reheating and enjoying over several days.
Ingredients
- 2 garlic heads
- 1 tablespoon olive oil
- 1 pheasant thigh or turkey thighs, up to 2 pounds
- salt
- 2 tablespoons pheasant fat chicken fat or butter
- 1 onion sliced thinly root to tip, large
- 1 pound parsley root or other roots, peeled and cut into large chunks
- 1/4 cup parsley for garnish, minced
- lemon zest and juice
- black pepper to taste
Instructions
- Start by roasting the garlic. Preheat the oven to 375°F. Slice the top quarter off the heads. Nestle them into some foil and drizzle the olive oil into the cut ends. Close the foil and set in the oven to roast until browned and soft, about 40 to 50 minutes. When the garlic is done, drop the heat to 325°F.
- Meanwhile, make a quick stock from the greens and peelings from the root vegetables and parsley. Chop the stems of the parsley you're using to garnish, and add them to the peelings of the roots, along with the tops if you have them. I like to add the fronds from a fennel bulb, too, but it's not strictly necessary. Cover everything with 3 cups of water and bring to a boil. Drop the heat to a simmer and cook gently while the garlic is roasting.
- While all this is going on, brown the pheasant thighs in the pheasant fat (or butter) in a large Dutch oven or other heavy, lidded pot. Salt them as they cook. Once the pheasant has browned, set it aside for the moment and saute the onion over medium-high heat until the edges brown. Salt the onion as it cooks, too.
- When the garlic is ready, remove it from the oven and let it cool a bit. Put the root vegetables in the Dutch oven with the onions and squeeze out the garlic into the pot. Set the pheasant skin side up on top of everything. Strain the stock and pour enough into the Dutch oven to come up to the level of the skin on the pheasant. Don't submerge them. Sprinkle a little salt over everything.
- Cover the pot, put it in the oven and simmer gently for 90 minutes. When the thighs are tender, uncover the pot and jack the heat up to 425°F to re-crisp the pheasant skin. This should take about 15 to 20 minutes.
- When you are ready to serve, take the Dutch oven off the heat and add the minced parsley, lemon zest and juice, and grind some pepper over everything. Serve with crusty bread, potatoes or rice.
Notes
- Serve with full-bodied white wines like Chardonnay, Viognier, or off-dry Riesling, or with crisp lagers or pale ales for beer.
- This dish keeps well in the refrigerator for up to one week, allowing for easy reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 43mg | 2% |
| Potassium | 560mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 27mg | 30% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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