Pheasant amerind
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Pheasant amerind
  Pheasant    Game  
Last updated 6/12/2012 12:50:42 AM. Recipe ID 12164. Report a problem with this recipe.
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      Title: Pheasant amerind
 Categories: Game
      Yield: 2 Servings
      2 lb Pheasant hen, cleaned
           -(up to 2 1/2 lb)
      1    Onion, quartered
      1    Bay leaf
      6    Peppercorns
      1 sm Carrot, sliced
      1    Celery stalk, sliced
      1 ts Salt
      4 tb Butter
      1 pn Thyme, powdered
    1/4 ts Rosemary, dried
           -and crumbled
    1/4 c  Mushrooms, chopped
      2 tb Flour
      2 tb Black walnut meats,
           -finely chopped
  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 30 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 30-40 minutes at
      350    degrees F.
  MAKE GRAVY:  While the birds are in the oven, strain the broth and
  boil rapidly down to about 2 cups.
  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.
  *  Pheasant in the North American tradition -- This recipe is adapted
  from the exceptionally good, controlled-circulation Recipes Only
  Magazine. The original dish was created by Mary Richard for use in
  her Teepee Restaurant, in Winnipeg. I found some of the ingredients
  hard to locate in a hurry and used what I had available with good
  results. You can substitute rock Cornish hen, guinea fowl, or chicken
  for the pheasant and hazelnuts, filberts or walnuts for the black
  : Difficulty:  easy once you have the all the ingredients ready.
  : Time:  40 minutes preparation, 80 minutes cooking.
  : Precision:  measure the spices.
  : G.  Roderick Singleton
  : Syntronics Manufacturing Inc., Toronto, Ontario, Canada.
  : gerry@syntron.uucp     utzoo!syntron!gerry

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Recipe ID 12164 (Apr 03, 2005)

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