Pheasant A La Mode De Mon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Holiday, Poultry, Usenet | 2 | Servings | |
INGREDIENTS
| 1 | Pheasant | |
| 1 1/2 | c | Port, NOT "cooking port" |
| real port. "Cooking | ||
| port" | ||
| has salt added | ||
| 5 | Onion, slice thin | |
| 2 | T | Mushroom peelings |
| 1 | c | Chicken stock |
| 1 | Bay leaf | |
| 2 | Cloves, whole | |
| or more to taste | ||
| 1 | Garlic clove | |
| 1 | T | Parsley, chopped fine |
| 2 | T | Celery leaves |
| chopped fine | ||
| 1 | Lemon, peeled | |
| and chopped | ||
| 12 | Juniper berries | |
| less or more to taste | ||
| 1 | Tangerine, whole | |
| peeled | ||
| 1/4 | lb | Larding pork |
| bacon will do | ||
| 10 | Peppercorns | |
| bruised | ||
| 1/4 | c | Mandarine Napoleon |
| a tangerine liqueur | ||
| you could probably | ||
| substitute Cointreau | ||
| in a pinch. Use more | ||
| or less to taste. | ||
| 1 | c | Sour cream |
INSTRUCTIONS
Preheat oven to 350 degrees F. Rub pheasant inside and out with salt
and pepper. Sprinkle with port. Stuff with bay leaf, cloves, garlic,
parsley, celery leaves, lemon, juniper berries and tangerine. Sew the
body cavity of the pheasant shut. Moisten the larding pork or bacon
with port and cover the breast. To the roasting pan add onion slices,
mushroom peelings, about 1 cup of port, chicken stock, salt to taste,
peppercorns, more juniper berries to taste, and Mandarine liqueur.
Roast 40-45 minutes, basting every 10 minutes at least. Strain gravy.
Let stand and skim fat. Just before serving, add sour cream. NOTES
HOMME Pheasant for Thanksgiving -- A couple of years ago, we decided
that pheasant would be the perfect Thanksgiving meal for two. My
husband conflated the best parts of all the pheasant recipes we could
find (most came from the Gourmet cookbook) and came up with a recipe
that I find wonderful. It's moist and tender; tastes like chicken
gone to heaven. (One of pheasant's main problems, by the way, is that
it tends to be dry.) (We usually stick the whole cloves into the
tangerine, insert all the other spices into the body cavity, then add
the tangerine.) Some of these ingredients may be hard to find; feel
free to omit them. "Mushroom peelings" are simply mushroom stems and
leftovers, chopped fine. "Bruised peppercorns" are peppercorns that
have been hit with a wooden mallet. Bon appetit, and good luck! :
Difficulty: moderate. : Time: 1 hour. : Precision: approximate
measurement OK. : Elizabeth Hanes Perry : UUCP: {decvax |ihnp4 |
linus| cornell}!dartvax!betsy : CSNET: betsy@dartmouth : ARPA:
betsy%dartmouth@csnet-relay : Ooh, ick! -- Penfold : Copyright (C)
1986 USENET Community Trust From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 813
Calories From Fat: 325
Total Fat: 36.7g
Cholesterol: 116.2mg
Sodium: 359.2mg
Potassium: 1884.4mg
Carbohydrates: 89.1g
Fiber: 7g
Sugar: 31.9g
Protein: 34.6g