| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pheasant, Game, Poultry, Apple, Roasted |
2 |
Servings |
INGREDIENTS
|
|
Salt & freshly ground black pepper |
| 1 |
|
Pheasant |
| 3 |
tb |
Butter |
| 4 |
sm |
Tart apples |
| 4 |
sl |
Dense white bread; crusts removed |
| 4 |
ts |
Gooseberry jam |
| 1/3 |
c |
Calvados or applejack |
| 1/2 |
c |
Creme fraiche or half heavy cream and half sour cream left at room temperature 4 to 5 hours |
INSTRUCTIONS
Salt and pepper the pheasant inside and out, then put 1 tablespoon of
the butter in the cavity. Place in a small roasting pan with 1/2 cup
water.
Roast in a preheated 350 F oven one hour.
Meanwhile peel and core the apples, leaving them whole. Saute them in 2
tablespoons butter, turning and basting them until they are just tender;
don't let them become mushy.
Toast the bread and butter it.
When the pheasant is done, put it on a warm platter. Surround it with
the apples placed on the toast. Fill the cavity of each apple with a
teaspoonful of gooseberry jam. Keep warm.
Warm the Calvados or applejack and pour it over the pheasant. Set
aflame.
Pour the cream into the roasting pan juices, scraping up all the good
brown bits. Serve this on this side.
_L. L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983.
Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 10, 98
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