Pheasant In Calvados With Apple

Any training – physical, mental, or spiritual – is characterized at first by failure. We fail more often than we succeed. But if we persevere, we gradually see progress till we are succeeding more often than failing. This is true as we seek to put to death particular sins. At first it seems we are making no progress, so we become discouraged and think, What’s the use?! I can never overcome that sin. That is exactly what Satan wants us to think. It is at this point that we must exercise perseverance. We keep wanting instant success, but holiness doesn’t come that way. Our sinful habits are not broken overnight. Follow-through is required to make any change in our lives, and follow-through requires perseverance.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Eggs		Worrall tho, Worrall2	1	Servings

INGREDIENTS

2		Whole pheasants, oven ready
1		Onion, chopped
16		Whole baby onions
4	oz	Baby mushrooms, cooked whole
4	oz	Streaky bacon, cut into
		lardons
4		Apples
1		Leek, chopped into 1 inch
		slices
4		Carrots, sliced
2		Shots Calvados
1/2		Clove garlic
		Bouquet garni
1		Onion, chopped
1		Egg
1/2	oz	Fresh sage
1/2	oz	Fresh parsley
4	oz	Breadcrumbs

INSTRUCTIONS

Coat the pheasants in seasoned flour. Add a knob of butter to a  frying
pan and heat over a medium heat. Place the pheasants into the  pan and
fry until golden on all sides.  Take the celery, onion, carrots and
bouquet garni and add to a  casserole dish with a knob of butter and
sweat for 6-7 minutes,  stirring occasionally.  Add 1/2 bottle of white
wine and 1 pint of chicken stock to the  casserole dish. Add the
pheasants and place into a preheated oven -  200C/gas 4 for 15 minutes.
After 15 minutes, remove the pheasants from the oven and allow to
settle for 2-3 minutes. Take out the pheasants and set aside to keep
warm. Put the stock on a low heat to simmer.  Stuffing apples:  Heat
2oz of butter in a pan and add the onion, sage, parsley and
breadcrumbs and leave them to sweat for 10 minutes, stirring
occasionally, allow to cool slightly.  Beat the egg and add to the
stuffing mix, stirring to combine. Take  out the cores of 4 apples.
Take a knife and make a skin deep cut  around the circumference of the
apples to prevent bursting.  Fill the apple cavity with the stuffing
and place in the oven for  12-15 minutes. Add knob of butter to a pan
on a medium heat and add  the bacon. Cook until crispy and golden, add
the mushrooms and onions  and simmer until the onions are tender.
Remove the legs and breast  from the pheasants, chop up the carcasses
and add to the sauce. Bring  to the boil and simmer for 15-20 minutes.
Using a mouli-legume pass the vegetables and carcasses through the
sieve into the remaining stock. Return the sieved juices and 1/4 pint
of water to the pan and bring to the boil again to reduce the stock.
Add 2 shots of Calvados to flamb to the bacon, onions and mushroom
dish. Allow the flame to burn off the alcohol, eventually going out  on
its own.  Add these to the pheasant joints to the sauce bowl. Place the
pheasants with their vegetables on a serving platter and garnish with
fried apple 'balls' and chopped parsley.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 912 Calories From Fat: 134 Total Fat: 15.2g Cholesterol: 197.3mg Sodium: 1256.3mg Potassium: 2058mg Carbohydrates: 168g Fiber: 23.5g Sugar: 50.3g Protein: 31.3g