Artisanal Cheese Center
Pheasant with Madeira Sauce
Yield: 4 Servings
Pour the oil and butter into a heavy-bottomed, ovenproof, 12-inch sauté pan and heat it over medium heat. Add the pheasants to the pan, breast-side down, and cook for 3 minutes. Turn each pheasant over and cook for an additional 2 minutes. Turn the pheasants breast-side down again, put the pan in the oven and roast the pheasants, breast-side up, periodically opening the oven door, tipping the pan toward you, and spoon some of the juice over the pheasant. Continue cooking until an instant-read thermometer inserted to the thickest part of the pheasant reads 160°F to170°F and/or the juices run clear when pierced with a sharp, thin-bladed knife, 7 to 9 minutes. Remove the pan from the oven, set the pheasants on a clean, dry surface, tent them with foil to keep them warm, and make the sauce.
Pour off any oil remaining in the pan and set the pan over medium heat. Add the Madeira and reduce by three-fourths, approximately 2 minutes. Lower the heat to medium-low, pour in the stock, and cook until sauce reduces enough to coat the back of a wooden spoon, 10 to 12 minutes. Stir the vinegar into the sauce and season to taste with salt.
As the sauce reduces, carve the pheasants as you would a roast chicken, separating the leg-thigh pieces from the breasts, then separating the legs and thighs.
Divide the pheasant among 4 dinner plates and spoon some sauce over each serving. Serve.