member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Pheasant: Braised Pheasant

    Source of Recipe

    California Culinary Academy

    List of Ingredients

    3 lg Pheasants cleaned and rinse
    1/4 c Safflower oil
    3 c Peel thin slice green apple
    1 c Onions thinly sliced
    1/2 c Applejack or calvados
    1 t Nutmeg
    1/2 c Half and half
    Herbal salt substitute and -pepper to taste

    Recipe

    Preheat oven to 350 degrees F. In a large Dutch oven over medium-high heat, quickly brown pheasants in oil on all sides. Place apples and onions around pheasant. Pour applejack on top and let it heat for 1 minute, then ignite. Shake pan until flames subside. Dust top of pheasant with nutmeg. Place pan in oven and bake until juice runs clear when tip of knife is inserted in thigh of bird (about 1 hour). Remove pheasant, cooked apples, and onions to a platter and keep warm in oven.

    Transfer pan juices to a saucepan. Heat over medium-high heat until simmering, then stir in half-and-half. Let mixture cook 5 minutes, stirring frequently, then season to taste with salt substitute and pepper. Pour over pheasant and serve. Serves 8.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |