roast loin venison pheasant recipe

The Black Forest Inn in Byram, New Jersey, serves pheasant in season and venison every day. Both are farm raised. Raymond Santiago, chef for 21 years at the Inn, says the birds are raised for tenderness. The meat is relaxed and the birds are younger. "The hen is much better to eat. They're less restless. The male is on the prowl looking for hens, like a typical male." Chef Raymond is a hunter who catches his own birds and deer in the northwest woods of Jersey, but he says larger grocery stores carry game. If you can't find it, you have to go to the Black Forest Inn, he adds. He offers these seasonal recipes:

Roasted Loin of Venison

Loin of venison
2 apples, peeled and thickly sliced
Butter
Can of whole cranberries

Place venison in preheated 400* oven for 30 minutes, turning once or twice to brown all sides. Fry apples in melted butter in hot pan until lighty brown on both sides. Use cranberries as garnish on the plate, and place browned apples on top. Tastes great served with mashed potatoes.

Oven Roasted Pheasant

2 pheasant, cleaned
salt & pepper to taste
4 slices bacon
1/4 cup butter, melted
3 small onions, diced
1/2 cup dry vermouth
3 shallots, diced
4 cloves of fresh garlic, sliced
fresh parsley
1 14oz. can diced tomatoes, drained, or in season - fresh tomatoes
1 7oz. can artichokes hearts cut into thin strips
1/2 lb. fresh mushrooms, sliced
1/4 cup olive oil
1/2 cup black olives, sliced

Cooking time: 50 to 60 minutes; 400* oven.
Season pheasant with salt and pepper. Wrap each bird with 2 slices of bacon and secure with a string. Brown the birds in an oven-proof baking pan with melted butter. Add onions and brown on all sides. Cover and bake for 50 to 60 minutes, basting every 10 minutes with the dry vermouth. Mix shallots, garlic and parsley, set aside. Quickly heat tomatoes, olives, shallots, garlic, parsley, and mushrooms separately, then add them to baking dish when the pheasant is cooked halfway. Arrange the birds on a hot dish and serve immediately. Serve with mashed potatoes. Serves 4