Whole Roasted Pheasant, Carrots, and Potatoes with a Leek-Dijon Mustard Sauce.
As the weather outside becomes more and more enticing, it’s time to prep your grills for date night dinners and gather outside to make long-lasting memories. The Big Green Egg makes cooking easy as a one stop tool for all your grilling needs, giving you time to enjoy and impress your loved one as a beautiful meal is prepared in the blink of an eye. This pheasant dinner is a lovely change of pace from your beloved classic grilling experience, bringing a new arrangement of flavors to your palate.
- 1 Second City Prime Whole Pheasant, rinsed and dried
- 1 tsp of course salt
- 1 lemon, sliced
- 4 cups thinly sliced leeks, about 5 leeks total
- Olive oil to drizzle
- 2 tsp Herbs de Provence
*This can be purchased from your local grocery store or easily prepared with the recipe below*
- 2 ½ cups chicken stock
- 1 bag of small potatoes, white or red
- 1 bunch carrots with the greens, washed and peeled
- ½ cup white wine
- 1 ½ tbsp Dijon mustard
- Salt and pepper to taste
Herbs De Provence:
*Makes enough to store and use next time!
- 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
- Big Green Egg Grill
- Big Green Egg Rib and Roast Rack
- Big Green Egg Rectangular Drip Pan
- Big Green Egg Perforated Half Grid
- Aluminum Foil
Once you’ve gathered your ingredients and tools, you are ready to head outside and get started on creating this mouth-watering dish.
Set the EGG for indirect cooking with the
convEGGtor at 300°F/149°C.
Beginning by creating the Herbs de Provence (feel free to skip to the next section if you have purchased this product), grind the rosemary and fennel seed in a spice grinder. Transfer the ground bits to a mixing bowl stirring in the savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder. Store the mixture in an airtight container, perfect to use in other dishes or for when you make this recipe again!
Now to prepare the pheasant, rub salt in the cavity and add the sliced lemon and 1 cup of leeks to fill the space loosely. Truss the bird to keep the wings and legs close to the body while roasting. Trussing the bird is a simple step but ensures it stays compact while roasting, allowing it to cook evenly with a presentation that is sure to impress.
After trussing the bird, rub the pheasant skin well with olive oil and sprinkle your Herbs de Provence to add depth to the flavor profile of your delectable meat. Now, your bird is ready for roasting! Place the prepared meat breast-side up in your Big Green Egg Rib and Roast Rack inside your Rectangular Drip Pan. Add chicken stock to the pan to cover the bottom, ensuring flavor and moisture while roasting. You can also add the giblets and neck to the stock to elevate the savory flavor even further. Cover the bird with aluminum foil and roast for 40 minutes, adding more stock periodically if needed.
After cooking for 40 minutes, add potatoes to the Rectangular Drip Pan underneath the bird, uncovered. Be sure to continue adding chicken stock to the pan while roasting to ensure the most flavorful dish! As the pheasant begins to brown, baste it with the leftover stock to make the most of the juicy meat. Continue cooking until the potatoes are tender and the internal temperature of the pheasant reaches 180° F/ 82° C.
While the pheasant and potatoes cook, prepare your carrots by cutting the carrot greens off and setting them to the side and then proceeding to toss the carrots in a splash of olive oil, with salt and pepper to taste. Place the carrots onto the Perforated Half Grid. Place on EGG and roast until the carrots are tender- or for about 20 minutes.
Remove the pheasant, potatoes, and any drippings from the rectangular drip pan and cover with aluminum foil, allowing both components to soak in the juices and depth.
Once the rectangular drip pan is empty, pour in a drizzle of olive oil and add the remaining sliced leeks. Put the rectangular drip pan back on EGG and saute the leeks until they are transparent in color. Add ½ cup of chicken stock, wine, and Dijon mustard. Stir this well until the sauce is heated through and then remove it from the heat.
Now for the finishing touches! Spoon the leeks onto a platter, place the whole pheasant on top, surrounding it with the carrots and potatoes. Garnish the entire dish with your saved carrot greens and a sprinkle of the Herbs de Provence to taste.
Enjoy this dish and the beautiful summer air with your loved one, with every bite better than the last. Don’t forget to tag @secondcityprime and @biggreenegg in the pictures of your completed dish!