Steamed Pheasant Or Chukkar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 4 | Servings | ||
INGREDIENTS
| 4 | Game birds | |
| Salt | ||
| Pepper | ||
| 1/4 | Onion, sliced per bird | |
| 1 | Clove, small garlic per | |
| bird | ||
| Orange peel, per bird | ||
| 1 | T | White wine, per bird |
| Butter or margarine |
INSTRUCTIONS
Place each bird on a sheet of heavy foil large enough to wrap and seal. Salt and pepper each and place onion, garlic and orange peel inside. Rub butter on breast, add 1 Tablespoon wine. Wrap and seal tightly. Place birds in a large roaster or iron pot and fill with water to cover. Add orange peel, a few slices of onion, butter, salt, pepper and wine to the water. Bring water to a boil, cover with lid and place in oven for 3 hours at 150ø. Remove birds and, in a small skillet, make enough roux for gravy. Use remaining liquid in cooking pot with roux to make gravy. Season to taste. Yield: 1 to 2 birds per serving (depending on size). IRENE DAVIS (MRS. GEORGE H.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 1.7mg
Sodium: 160.7mg
Potassium: 8.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g