Post by JJ Judkins on Jul 14, 2006 17:17:32 GMT -6
* Exported from MasterCook *
BRAISED PHEASANT
Recipe By :the California Culinary Academy
Serving Size : 8 Preparation Time :1:20
Categories : Main Course
Amount Measure Ingredient -- 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.
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Per Serving (excluding unknown items): 690 Calories; 37g Fat (51.9% calories from fat); 69g Protein; 7g Carbohydrate; 1g Dietary Fiber; 219mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
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