Recipe of Braised Pheasant - Food Recipes

-- MasterCook Extracted --

Braised Pheasant

Recipe By : the California Culinary Academy
Serving Size : 8
Preparation Time :1:20
Categories : Main Course Chicken & Poultry

Ingredients - Preparation Method:

3 large pheasants -- cleaned and rinsed 1/4 cup safflower oil 3 cups peeled and thinly sliced green apples 1 cup onions -- thinly sliced 1/2 cup applejack or Calvados 1 teaspoon nutmeg 1/2 cup half and half herbal salt substitute and pepper -- to taste 1. 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. 2. 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. 3. 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. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with green salad and steamed asparagus or broccoli. NOTES : Rock Cornish game hens work well in this recipe if pheasant is unavailable. The birds are browned quickly wand then roasted slowly to bring out the flavor while you baste them in an apple brandy sauce. Serve with a green salad dressed with Lime Mint Dressing (see recipe) and steamed asparagus or broccoli. Nutr. Assoc. : 0 0 3567 0 2067 0 0 0