Pheasant: Pheasants & Chanterelles
Source of Recipe
Sunset 1990 Recipe Annual
List of Ingredients
* 2 Pheasants (each 2 to 2-1/2 pounds)
* 1 clove garlic, pressed or minced
* 2 tablespoons salad oil
* 1 cup each coarsely chopped onion,
* 10 dried juniper berries
* 6 whole cloves
* 1 teaspoon minced fresh sage,
* or 1/4 teaspoon dried rubbed sage
* carrot, and celery
* about 3 cups water
* 4 slices (4 ounces total) bacon
mushroom sauce:
* 2 tablespoons butter or margarine
* 3/4 teaspoon minced garlic
* 1 tablespoon minced shallot
* 3 cups (9 ounces) chanterelles or thinly sliced common mushrooms
* 2 tablespoons all-purpose flour
* 1 cup dry white wine
* reserved broth from pheasant recipe
* 1/2 cup whipping cream
* salt and white pepper to taste
Directions:
1. Rinse pheasants and pat dry. Remove necks; reserve giblets for another use. Put oil in a 10- to 12- inch frying pan; place pan over medium-high heat. Add birds and necks; cook, turning to brown all sides, about 10 minutes. Place browned birds, breast up, on a rack in a 12- by 15-inch roasting pan. To frying pan with necks add onion, carrot, celery, juniper berries, cloves, garlic, and sage; cook over medium heat, stirring often, until onion is limp. Add 3 cups water. Boil, uncovered, until liquid is reduced by half, 10 to 15 minutes. Pour mixture through a fine strainer and measure; you need 1 cup broth. Boil down or add water to make 1 cup; reserve broth for sauce. Discard vegetables and necks and skim the fat from the broth.
2. Drape birds with bacon. Roast in a 400°F oven, brushing often with pan juices, until breast meat at bone is white with a touch of pink but no longer wet and soft (cut to the bone parallel to wing joint to test), 30 to 40 minutes. As the birds cook, prepare the mushroom sauce. When pheasants are done, pour any pan juices into the mushroom sauce. Remove bacon from pheasant. With poultry shears, cut birds in half lengthwise along backbone and through the breastbone, then crosswise to make quarters. Place on platter. Spoon sauce onto birds. If needed, keep warm in a 105°F oven up to 30 minutes.
3. Sauce: In the frying pan, melt butter over medium-high heat. Add garlic, shallot, and chanterelles. Cook, stirring often, until mushrooms are lightly browned and liquid evaporators, about 5 minutes. Stir flour into pan. Smoothly stir in wine and reserved broth. Boil, uncovered, stirring often until reduced by half, about 5 minutes. Add whipping cream and bring to a boil. Add salt and pepper.
Thanks to: Sunset 1990 Recipe Annual
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Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
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Recipe
1. Rinse pheasants and pat dry. Remove necks; reserve giblets for another use. Put oil in a 10- to 12- inch frying pan; place pan over medium-high heat. Add birds and necks; cook, turning to brown all sides, about 10 minutes. Place browned birds, breast up, on a rack in a 12- by 15-inch roasting pan.
To frying pan with necks add onion, carrot, celery, juniper berries, cloves, garlic, and sage; cook over medium heat, stirring often, until onion is limp. Add 3 cups water. Boil, uncovered, until liquid is reduced by half, 10 to 15 minutes.
Pour mixture through a fine strainer and measure; you need 1 cup broth. Boil down or add water to make 1 cup; reserve broth for sauce. Discard vegetables and necks and skim the fat from the broth.
2. Drape birds with bacon. Roast in a 400°F oven, brushing often with pan juices, until breast meat at bone is white with a touch of pink but no longer wet and soft (cut to the bone parallel to wing joint to test), 30 to 40 minutes.
As the birds cook, prepare the mushroom sauce. When pheasants are done, pour any pan juices into the mushroom sauce. Remove bacon from pheasant. With poultry shears, cut birds in half lengthwise along backbone and through the breastbone, then crosswise to make quarters. Place on platter. Spoon sauce onto birds. If needed, keep warm in a 105°F oven up to 30 minutes.
3. Sauce: In the frying pan, melt butter over medium-high heat. Add garlic, shallot, and chanterelles. Cook, stirring often, until mushrooms are lightly browned and liquid evaporators, about 5 minutes. Stir flour into pan. Smoothly stir in wine and reserved broth. Boil, uncovered, stirring often until reduced by half, about 5 minutes. Add whipping cream and bring to a boil. Add salt and pepper.
Serves 8
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