Roast Pheasant

 4  Servings




1	* small sliced thin onion

1	sliced crosswise carrot

1	* medium sliced thin stalk celery

1	clove halved garlic

1 1/2	cups chicken stock

1/4	cup vegetable oil

2	tablespoons butter


     TO PREPARE: Stuff each pheasant cavity with half the onions, carrots, celery, garlic, and butter. Working with one pheasant at a time, bring the legs together and wrap with string; tie to secure. Rub each pheasant with 2 Tbls. oil and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper.      TO COOK: Heat oven to 400 degrees. Place birds on their sides in a roasting pan; roast 15 minutes. Turn each bird onto its other side; roast another 15 minutes, basting occasionally with pan drippings. Turn birds again, breast sides up; roast until meat thermometer inserted into thickest part of the thigh registers 150 degrees, 15 to 20 minutes longer.      Transfer pheasant to a carving board; remove and discard string from each pheasant. Transfer vegetable mixture from both pheasant cavities to a medium saucepan. Cover pheasant and keep warm. Skim fat from pan juices. Add stock to the roasting pan, stirring to loosen the browned bits from the bottom of the pan. Pour this mixture into the saucepan with the vegetables; bring to a boil and simmer to blend flavors, about 10 minutes. Strain pan juices through a fine sieve; discard vegetable.      TO SERVE: Halve each pheasant, lenthwise, down its breastbone. Transfer to a serving platter and serve immediately with pan juices passed separately.

