Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Ian and Carol Rice Newsgroups: rec.food.recipes Subject: Pheasant (2) Collection Followup-To: rec.food.cooking Date: Tue, 11 Jan 2000 09:42:37 +0000 Organization: virgin.net Lines: 57 Approved: phill@rt66.com Message-ID: <387AFB0D.5AF6EBCC@virgin.net> Reply-To: i.rice@virgin.net NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38823 Pheasant Breasts with Madeira and Wild Mushroom Sauce Pheasant With Chestnuts Pheasant Breasts with Madeira and Wild Mushroom Sauce 4 Pheasant breasts, boned 150ml (5 fl.oz.) Madeira 250ml (9 fl.oz.) Creme fraiche 250g (9 oz) Mixed wild mushrooms Seasoning Place the mushrooms in a large dish and bake at 190C/375F/Gas 5 for 10 minutes. Place the mushrooms to one side and pan fry the pheasant breasts in the same pan for 5 minutes. When cooked, cover and keep warm. In the same pan add the Madeira and reduce by half. Stir in the creme fraiche, mushrooms and seasoning. Serve the pheasant with the sauce and oven roasted asparagus. Servings: 4 Pheasant With Chestnuts 25g butter 1 tablespoon vegetable oil 2 oven ready pheasants; jointed 2 medium onions; sliced 225g peeled chestnuts 3 tablespoons plain flour 450ml chicken stock 150ml dry red wine = orange; zest and juice 2 teaspoons redcurrant jelly 1 bouquet garni fresh parsley; chopped for garnish Preheat oven to 180 C/3 50 F/Gas 4. Heat the butter and oil in a large frying pan and fry the pheasant joints for about 5 minutes, until browned. Remove from the pan and place in an ovenproof casserole. Fry the onions and chestnuts in the remaining oil and butter for a few minutes until brown, then add to the pheasant. Stir the flour into the fat in the pan and cook, stirring for 2-3 minutes. Remove from the heat and gradually stir in the stock and wine. Bring to the boil, stirring continuously, until thickened and smooth. Pour over the pheasant in the casserole. Add the orange zest and juice, redcurrant jelly and bouquet garni. Cover the casserole and bake for about 1 hour or until the pheasant is tender. Remove the bouquet garni before serving, garnished with parsley. Source: Dairy Book of British Food Servings: 4 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.