Apna Food

Apna Food

Whole Roasted Pheasant Recipes In English

     Pheasants                     2 whole

     Sugar                             1 tbs  
     Softened butter            4 tbs
     Carrot                             I large
     Onion                              3 small
     Vinegar                           1/2 cup
     Lemon juice                   2 tbs
     Organic chicken stock 1 litre
     Black pepper to taste 

Preheat an oven to 250 degrees F.Peel and halve the carrot lengthways, then peel and thinly slice the onions.Take both legs off the birds and snap off the back bone at the base of the breastbone .Place a shallow, heavy-based casserole dish over a medium–high heat, add  butter and brown the legs, skin-side down. Flip and repeat on the other side.When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally. Add the vinegar then reduce by half. Return the legs to the pan, skin-side up. Add the lemon juice,suger and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone. Leave the dish in the oven but take off the lid so that the skin on the legs colours and crisps up, then remove from the oven, season and keep warm. Reduce the oven to 100ºF.Place a heavy-based frying pan over a medium–high heat and colour the crown on all sides. Add the remaining butter, reduce the heat and continuously baste the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºF. Carve and serve with seasonal vegetables.


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