Sauteed Breast Of Pheasant With Wild Mushrooms

When the solemn and blessed subject of Divine foreordination is expounded, when God’s eternal choice of certain ones to be conformed to the image of His Son is set forth, the Enemy sends along some man to argue that election is based upon the foreknowledge of God, and this “foreknowledge” is interpreted to mean that God foresaw certain ones would be more pliable than others, that they would respond more readily to the strivings of the Spirit, and that because God knew they would believe, He, accordingly, predestinated them unto salvation. But such a statement is radically wrong. It repudiates the truth of total depravity, for it argues that there is something good in some men It takes away the independency of God, for it makes His decrees rest upon what He discovers in the creature It completely turns things upside down, for in saying God foresaw certain sinners would believe in Christ, and that because of this, He predestinated them unto salvation, is the very reverse of the truth. Scripture affirms that God, in His high sovereignty, singled out certain ones to be recipients of His distinguishing favors (Acts 13:48), and therefore He determined to bestow upon them the gift of faith. False theology makes God’s foreknowledge of our believing the cause of His election to salvation; whereas, God’s election is the cause, and our believing in Christ is the effect.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats	American	Main dish, Poultry	4	Servings

INGREDIENTS

4		Pheasants, about 1 lb. each
		Salt & freshly ground pepper
16		Thin asparagus
		trimmed to 3-inch tips
1	c	Kale, packed
		torn into 1-inch pieces
1		Ripe tomato, peeled
6	T	Butter
2		Shallots, finely chopped
1		Leek, white part only
		thinly sliced
2		Scallions, sliced
8		Shitake mushrooms
		stems removed
		cut into 3/4-inch wedges
1	c	Chicken or Poultry stock
1/4	c	Dry white wine

INSTRUCTIONS

Disjoint the pheasants and reserve the legs for another use.  Bone the
breasts and sprinkle lightly with salt and pepper.  Reserve the bones,
gizzards and wings for making Poultry Stock.  Cook the asparagus for 3
minutes in boiling salted water and transfer  to a bowl of ice water.
Cook the kale for 2 minutes and drain and  chill it in the ice water.
Squeeze out the kale and drain both  asparagus and kale on paper
towels.  Halve the tomato and scoop out and discard the pulp.  Cut the
shell  into thin strips and reserve.  Heat 2 tablespoons of the butter
in a large skillet and add the  pheasant breasts, skin side down; cook
3 to 4 minutes more, just  until golden but still pink in the center.
Transfer the breasts to a  plate, cover loosely with foil and keep
warm.  Wipe the skillet and add 2 tablespoons of fresh butter.  When it
is  hot, add the shallots, leek, scallions and mushrooms and cook,
partially covered, for 3 minutes, stirring once or twice.  Add the
stock, wine and salt and pepper to taste, and cook for about 5
minutes, until the mushrooms are tender and the liquid is reduced by
half.  Heat the remaining butter in a skillet.  Add the asparagus and
cook  just to warm through.  Arrange them in a fan to one side of each
of 4  warmed plates.  Add the kale to the skillet and stir to warm
through  and gloss with the butter.  Divide among the plates.  Cut the
pheasant breasts into thin diagonal slices and place them on  the kale.
Cover with some of the mushroom mixture.  Toss the tomato strips in the
skillet for 30 seconds, just to take  off the chill, and arrange a few
pieces on each of the plates.  Source: Freshfields - West Cornwall,
Connecticut  :       American Bistro - Contemporary Books, Inc.  ISBN:
0-8092-5047-0 Posted to MM-Recipes Digest  by valerie@nbnet.nb.ca
(valerie) on Mar 30, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 451 Calories From Fat: 168 Total Fat: 19.2g Cholesterol: 45.8mg Sodium: 2506.1mg Potassium: 2276.4mg Carbohydrates: 58.4g Fiber: 9.6g Sugar: 1.8g Protein: 21.1g