Herb-Roasted Pheasants with Endives and Horseradish Puree

Name: Herb-Roasted Pheasants with Endives and Horseradish Puree
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Caramelized Endives with Apples for serving; 2 Tbsps crème fraîche; 227 grams fresh horseradish, peeled and sliced crosswise 1/4 inch thick; 1 lemon, quartered; 4 servings Freshly ground pepper; 1 teaspoon chopped rosemary; 1 teaspoon chopped sage; 4 servings Salt; 1 Tbsp sugar; 1 teaspoon chopped thyme; 4 Tbsps unsalted butter, softened; 710 milliliters water; 3 kilograms pheasants

Herb-Roasted Pheasants with Endives and Horseradish Puree takes about 1 hour and 45 minutes from beginning to end. Watching your figure? This gluten free recipe has 132 calories, 1g of protein, and 13g of fat per serving. This recipe serves 4. It works well as an affordable side dish. Head to the store and pick up lemon, pepper, horseradish, and a few other things to make it today. Users who liked this recipe also liked Roasted Pheasants with Oyster Stuffing, Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes, and Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream.

Instructions

In a covered medium saucepan, simmer the horseradish with 2 cups of the water, the sugar and a large pinch of salt until the horseradish is tender, 30 minutes; drain well. In a food processor, puree the horseradish with the crme frache. Scrape the puree into a small bowl and season with salt.

Ingredients you will need

Horseradish

Sugar

Water

Salt

Equipment you will use

Food Processor

Sauce Pan

Bowl

Preheat the oven to 40

Equipment you will use

Oven

In a small bowl, blend the butter with the thyme, rosemary and sage and season with salt and pepper. Rub 11/2 tablespoons of the herb butter under the skin of each pheasant. Rub the remaining 1 tablespoon of herb butter all over the outside of the birds and season with salt and pepper. Tuck 2 lemon quarters into each cavity and tie the legs with string.

Ingredients you will need

Salt And Pepper

Pheasant

Rosemary

Butter

Lemon

Thyme

Sage

Dry Seasoning Rub

Equipment you will use

Bowl

Set the pheasants on an oiled rack in a roasting pan on their sides, and roast for 30 minutes. Carefully turn the birds to the other side and roast for 30 minutes. Turn the pheasants breast side up and roast for 10 minutes.

Equipment you will use

Roasting Pan