Roast Pheasant With Morels

• 1 pheasant, 2 to 2 1/2 pounds, with heart and liver
• 1/4 pound morels
• 2 shallots
• 3 tablespoons unsalted butter at room temperature
• 3 tablespoons fresh tarragon leaves
• Coarse salt and freshly ground pepper to taste
• 1/2 cup chicken or veal stock, preferably homemade

1. Two days in advance, place the unwrapped pheasant on a rack in the refrigerator with a plate underneath.
2. Allow to air-dry, turning occasionally.
3. Preheat oven to 375 degrees.
4. If they are gritty, rinse the morels quickly under running water and dry with paper towels.
5. Slice the tops and stems.
6. Soften the shallots in one tablespoon of butter in a skillet and add the morels.
7. Cook over high heat until the liquid evaporates.
8. Chop the liver and heart and briefly saute.
9. Set aside.
10. Insert the remaining butter and the tarragon under the pheasant breast skin, distributing it as evenly as possible.
11. Fill the cavity with the morel mixture, season to taste and truss.
12. Place the pheasant on its side in a roasting pan and roast for 10 minutes, basting when you do so.
13. Turn on the other side and roast a further 10 minutes.
14. Then turn the pheasant breast up and finish cooking until it is tender, about 45 minutes to an hour.
15. Place the pheasant on a warm serving dish.
16. Skim the fat from the roasting juices and add the stock.
17. Bring to boil and simmer until reduced by half.
18. Meanwhile, remove the morels from the pheasant cavity.
19. Add them to the stock and simmer for 30 seconds.
20. Pour into a heated sauce boat and serve separately.

pheasant, morels, shallots, butter, tarragon, salt, chicken

Taken from cooking.nytimes.com/recipes/10254 (may not work)