| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Game-, Pl |
4 |
Servings |
INGREDIENTS
| 2 |
|
Whole pheasants; thawed |
| 1 |
|
Lemon |
|
|
Salt and pepper to taste |
| 1 |
lg |
Purple onion; quartered |
| 2 |
tb |
Butter |
| 2 |
c |
Small vegetables; onions – carrots, etc. |
| 1/2 |
c |
White wine |
| 1/2 |
ts |
Thyme |
| 3 |
tb |
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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