| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Game-, Pl |
4 |
Servings |
INGREDIENTS
| 2 |
|
Whole pheasants, thawed |
| 1 |
|
Lemon |
|
|
Salt and pepper to taste |
| 1 |
|
Purple onion, quartered |
| 2 |
T |
Butter |
| 2 |
c |
Small vegetables, onions – |
|
|
carrots etc. |
| 1/2 |
c |
White wine |
| 1/2 |
t |
Thyme |
| 3 |
T |
Parsley, chopped |
INSTRUCTIONS
Immerse a clay or terra-cotta pot, top and bottom, in clean, cold
water for at least 30 minutes. Wipe the birds thoroughly with the cut
lemon, squeezing juice directly onto the flesh, rubbing it in with the
pulp. Rub the birds with salt and pepper, inside and out, and place it
in the drained pot. Sprinkle the birds with bits of the butter, then
add the purple onion, vegetables and wine to the pot. Sprinkle the
thyme and parsley over all. Cover the pot with its lid and place in a
cold oven. Bake at 450 degrees for 90 minutes. With a bottle of chenin
blanc, say Bargetto, you may toast the ancient Etruscans and ask them
to forgive modern man his culinary short-cuts. Yield: 4 servings
Nutritional information: 587 calories (without the skin)19 grams of
fat Courtesy Rebecca Gray from "Eat Like a Wild Man" Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved Gail Shermeyer
<4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHI127 Posted
to MC-Recipe Digest V1 #812 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 27, 1997
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