Roast Pheasant In Calvados And Cream Sauce

Z

pheasants

i/4

cup

onion; finely chopped

Z

tablespoon

butter

Z

pheasant livers; finely chopped

i i/2

cup

day old bread; cubed

Z

tablespoon

butter

i/2

cup

granny smith apple; peeled, chopped

i

tablespoon

parsley

Z

tablespoon

butter; room temp

slice

bacon; halved

i/4

cup

calvados

i/2

cup

chicken stock

i/4

cup

calvados

i/4

cup

heavy cream

Rinse the pheasants and pat dry inside and out. Saute the onions and liver in 2 tb butter for 2 to 3 min, stirring frequently, then pour into a bowl. Saute the bread in a mixture of the pan drippings and 2 tb of butter for 3 to 4 min, then add to the liver mixture.

Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds.

Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in a 375 F oven for 30 min. Add salt and pepper.

Heat 1/4 c of Calvados in a small saucepan and ignite and pour over birds. Baste with the panjuices, and bake 10 min. longer until brown, crisp, and tender.

Place the birds on a heated platter. Add the chicken stock and the remaining Calvados to the pan juices, boiling for 2 to 3 min. then add the cream, bring just to a boil, season and serve over pheasant.

Source: http://www.SailorRandR.com/recipes/recstore/

From: "Stewburner" <[email protected]: Sun, 23 Nov 2003 06:05:13 ~0800

Was this article helpful?

0 0

Post a comment