Thank you to our friends at Second City Prime Steak and Seafood for the pheasant that inspired this recipe.
Ingredients
- 1 whole pheasant, rinsed and dried
- 1 tsp of course salt
- 1 lemon, sliced
- 4 cups thinly sliced leeks, about 5 leeks
- Olive oil to drizzle
- 2 tsp Herbs de Provence – you can buy this from the grocery store or make your own – recipe follows
- 2½ cups chicken stock
- 1 bag of small potatoes, white or red
- 1 bunch carrots with the greens, washed and peeled
- ½ cup white wine
- 1½ tbsp Dijon mustard
- Salt and pepper to taste
Herbs de Provence Ingredients
- 2 tbsp dried rosemary
- 1 tbsp fennel seed
- 2 tbsp dried savory
- 2 tbsp dried thyme
- 2 tbsp dried basil
- 2 tbsp dried marjoram
- 2 tbsp dried lavender flowers
- 2 tbsp dried Italian parsley
- 1 tbsp dried oregano
- 1 tbsp dried tarragon
- 1 tsp bay powder
Instructions
Equipment
Big Green Egg Rib and Roast Rack
Big Green Egg Rectangular Drip Pan
Big Green Egg Perforated Half Grid
Aluminum foilÂ
Method
Set the EGG for indirect cooking with the convEGGtor at 300°F/149°C.
For the Herbs de Provence, grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir the savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder in with the rosemary and fennel. Store in an air-tight container between uses.
Rub salt in the cavity of the pheasant and add the sliced lemon and 1 cup leeks to fill the space loosely. Truss the bird to keep wings and legs close to the body while roasting. Trussing keeps the bird more compact, which helps it cook evenly and makes an attractive presentation.
Rub the pheasant skin well with olive oil and sprinkle with the Herbs de Provence. Place the bird breast-side up in a Big Green Egg Rib and Roast Rack inside a Rectangular Drip Pan. Add chicken stock to the pan to cover the bottom. You can also add the giblets and neck to the stock to add more flavor. Cover the bird with aluminum foil and roast for 40 minutes. Add more stock if needed to add moisture while roasting.
After cooking for 40 minutes, add potatoes to the rectangular drip pan underneath the bird cook uncovered. Add more chicken stock to pan as needed while potatoes cook. As the pheasant begins to brown, baste with leftover stock as needed to keep the bird moist. Continue to cook until the potatoes are tender and the internal temperature of the pheasant reaches 180°F/82°C.
While the pheasant is cooking, cut the carrot greens off and set aside. Toss the carrots in a splash of olive oil and salt and pepper to taste. Place carrots on the Big Green Egg’s Perforated Half Grid. Place on EGG and roast until carrots are tender – about 20 minutes.
Remove the pheasant, potatoes, and any drippings from the rectangular drip pan and cover with aluminum foil.
Once the rectangular drip pan is empty, add a drizzle of olive oil to the rectangular drip pan and add the remaining sliced leeks. Put the rectangular drip pan back on EGG and sauté the leeks until transparent. Add ½ cup of chicken stock, wine and Dijon mustard. Stir well until sauce is heated through. Remove from heat.
Spoon the leeks on to a platter, place the whole pheasant on top of leeks and add carrots and potatoes. Garnish with carrot greens and a sprinkle of Herbs de Provence to taste. Serves 2 people.