COOK BIRDS: Split pheasant down the breastbone (or have
your butcher do this).
Rinse the halves, place in a deep pot and barely cover with
water.
Add bay leaf, onion, carrot, celery, salt and peppercorns.
Bring to rolling boil, then turn down heat and simmer for
approximately 3 minutes, or until tender.
Remove foam and scum as it forms.
Remove bird(s) from broth, reserving the broth.
Using a heavy skillet, saute the halves in about 2 T of the butter
until golden.
Place birds into small roasting pan or casserole with just
enough water to cover the bottom of the pan.
Sprinkle with thyme and rosemary.
Bake, lightly covered with foil, for 3-4 minutes at 35 degrees
F.
MAKE GRAVY: While the birds are in the oven, strain the broth
Brown the mushrooms using the same skillet in which you
browned the pheasant.
Remove the mushrooms and keep them warm.
Melt the remaining 2 T of butter in the skillet.
Add the flour, stirring up the browning from the pan.
Cook over moderately high heat until golden brown.
Blend in the broth using a wire whisk.
Add mushrooms and continue cooking approximately 1-2
minutes.
Turn down heat, cover and keep warm until pheasant is
roasted.
When the pheasants are cooked, remove them from the oven
and scrape the herbs from the skin.
After placing the pheasant halves on a warm platter (or leaving
them in the casserole), pour the gravy over the pheasant.
Garnish with the chopped nutmeats and serve.
This dish is particularly good with wild rice.
You can substitute rock Cornish hen, guinea fowl, or chicken for
the pheasant and hazelnuts, filberts or walnuts for the black
walnuts.
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