bobp@petfe.UUCP (Bob Philhower) (10/22/85)
<<>> Recently there was a posting requesting information on how to cook pheasant; I missed any replies that were shipped across the net. I've decided that I'd like to give it a try for thanksgiving, so if someone could send me any replies that they might have received, some turkey would be very grateful. Thanks. Dan Masi ...!vax135!petsd!petfe!bobp PS: For those who missed the original posting, it was a request for information on how to prepare a pheasant. Any suggestions for a first-time pheasant cook (Pheasant Noodle Soup) :-) ?
betsy@dartvax.UUCP (Betsy Hanes Perry) (10/30/85)
Pheasant au mode de mon Homme
A couple of years ago, we decided that pheasant would be the perfect
Thanksgiving meal for two. My husband conflated the best parts of
all the pheasant recipes we could find (most came from the Gourmet cookbook)
and came up with a recipe which I find wonderful. It's moist and tender;
tastes like chicken gone to heaven. (One of pheasant's main problems,
by the way, is that it tends to be dry.)
Preheat oven to 350 degrees.
Rub pheasant inside and out with salt and pepper. Sprinkle with
port (*NOT* "cooking port", real port. "Cooking port" has salt added.)
Stuff with:
bay leaf
whole cloves
clove of garlic
1 tb. chopped parsley
2 tb. chopped celery leaves
1 slice lemon, peeled and chopped
juniper berries
peeled whole tangerine.
(We usually stick about two whole cloves into the tangerine, insert all
the other spices into the body cavity,then add the tangerine.)
Sew the body cavity of the pheasant shut. Cover the breast with larding pork
(bacon will do) moistened with port.
To the roasting pan add:
5 thin onion slices
2 Tb. mushroom peelings
1 c. port
1 c. chicken stock
salt
10 bruised peppercorns
more juniper berries
Mandarine Napoleon liqueur (a tangerine liqueur; you could probably
substitute Cointreau in a pinch.)
Roast 40-45 minutes, basting every 10 minutes at least.
Strain gravy. Let stand and skim fat. Just before serving, add 1 c.
sour cream.
Some of these ingredients may be hard to find; feel free to omit them.
"Mushroom peelings" are simply mushroom stems and leftovers, chopped fine.
"Bruised peppercorns" are peppercorns which have been hit with a wooden mallet.
Ingredients with no quantity should be added "to taste".
Bon appetit, and good luck!
--
Elizabeth Hanes Perry
UUCP: {decvax |ihnp4 | linus| cornell}!dartvax!betsy
CSNET: betsy@dartmouth
ARPA: betsy%dartmouth@csnet-relay
"Ooh, ick!" -- Penfold