| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cyberealm, Wild game |
4 |
Servings |
INGREDIENTS
| 2 |
|
Pheasent |
| 1/4 |
c |
Onion [finely chopped] |
| 2 |
tb |
Butter |
| 2 |
|
Pheasent livers [finely |
|
|
Chopped] |
| 1 1/2 |
c |
Day old bread [cubed] |
| 2 |
tb |
Butter |
| 1/2 |
c |
Apple [chopped & peeled] |
| 1 |
tb |
Parsley |
| 2 |
tb |
Butter [softened] |
| 4 |
sl |
Bacon [halved] |
| 1/4 |
c |
Apple jack |
| 1/2 |
c |
Chicken stock |
| 1/4 |
c |
Apple jack |
| 1/4 |
c |
Heavy cream |
INSTRUCTIONS
1) Rinse the pheasent and pat dry inside and out. Saut. the onions and
liver in 2 tb butter for 2 to 3 min. stirring frequently, then pour into a
bowl. Saut. the bread in a mixture of the pandrippings and 2 tb of butter
for 3 to 4 min. then add to the liver mixture... 2) Add the apple and the
parsley and salt and pepper to taste, mixing well rub the birds with 2 tb
of butter and spoon the stuffing into all the cavities. Truss the birds as
you would chickens... 3) Arrange the bacon over the breasts and legs, and
place breast side up on rack in roasting pan. Roast in 375° oven for 30
min. then salt and pepper to taste... 4) Heat ¬ c of applejack in small
saucepan and ignite and pour over birds. Baste with the pan juices, and
bake 10 min. longer or `til brown, crisp, and tender... 5) Place the birds
on a heated platter. Add the chicken stock, remaining ¬ c applejack to the
pan jusces boiling for 2 to 3 min. then add the cream, bring to a boil
season as desired and serve over pheasent...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook
Re-typed with permission for you by Fred Goslin in Watertown NY on
Cyberealm Bbs home of KookNet at (315) 786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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