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- From: betsy@dartvax (Betsy Hanes Perry)
- Newsgroups: mod.recipes
- Subject: RECIPE: Pheasant a la mode de mon Homme
- Date: 30 Nov 85 10:37:07 GMT
- Organization: Dartmouth University, Hanover, New Hampshire
- Approved: reid@glacier.UUCP
-
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-
- .RH MOD.RECIPES-SOURCE PHEASANT-PERRY M "30 Oct 85" 1986
- .RZ "PHEASANT A LA MODE PERRY" "Pheasant for Thanksgiving"
- 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
- .I Gourmet
- cookbook)
- and came up with a recipe that 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.)
- .IH "Serves 2"
- .IG "1" "pheasant"
- .IG "1" "bay leaf"
- .IG "2" "whole cloves"
- (or more to taste)
- .IG "1" "clove of garlic"
- .IG "1 Tbsp" "parsley," "15 ml"
- chopped fine
- .IG "2 Tbsp" "celery leaves," "30 ml"
- chopped fine
- .IG "1 slice" "lemon"
- (peeled and chopped)
- .IG "6\-12" "juniper berries"
- (or more to taste)
- .IG "1" "tangerine"
- (peeled whole)
- .IG "1\(12 cups" "port" "350 ml"
- (*NOT* ``cooking port'', real port. ``Cooking port'' has salt added.
- .IG "\(14 lb" "larding pork" "100 g"
- (Bacon will do)
- .IG "5" "onion slices"
- (slice thin)
- .IG "2 Tbsp" "mushroom peelings" "30 ml"
- .IG "1 cup" "chicken stock" "250 ml"
- .IG "10" "peppercorns"
- (bruised)
- .IG "\(14 cup" "Mandarine Napoleon" "60 ml"
- (a tangerine liqueur; you could probably
- substitute Cointreau in a pinch. Use more or less, to taste.)
- .IG "1 cup" "sour cream" "250 ml"
- .PH
- .SK 1
- Preheat oven to
- .TE 350 175 .
- .SK 2
- Rub pheasant inside and out with salt and pepper. Sprinkle with
- port.
- Stuff with bay leaf, cloves, garlic, parsley, celery leaves, lemon, juniper
- berries and tangerine.
- .SK 3
- Sew the body cavity of the pheasant shut. Moisten the larding pork or bacon
- with port, and cover the breast.
- .SK 4
- To the roasting pan add onion slices,
- mushroom peelings,
- .AB "1 cup" "250 ml"
- of port, chicken stock, salt to taste, peppercorns,
- more juniper berries to taste, and Mandarine liqueur.
- .SK 5
- Roast 40\-45 minutes, basting every 10 minutes at least.
- .SK 6
- Strain gravy. Let stand and skim fat. Just before serving, add
- sour cream.
- .NX
- (We usually stick the whole cloves into the tangerine, insert all
- the other spices into the body cavity, then add the tangerine.)
- .PP
- 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 that have been hit with a wooden
- mallet.
- Bon appetit, and good luck!
- .SH RATING
- .I Difficulty:
- moderate.
- .I Time:
- 1 hour.
- .I Precision:
- approximate measurement OK.
- .WR
- Elizabeth Hanes Perry
- Dartmouth University, Hanover, New Hampshire USA
- UUCP:{decvax|ihnp4|linus|cornell}!dartvax!betsy betsy@dartmouth.csnet
- "Ooh, ick!"--Penfold
-