Braised pheasant marsala - france
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant-whole | |
| 1 | Tangerine-peeled | |
| 1 | Pheasant liver | |
| 4 | tablespoons | Lard |
| Sprig of fennel | ||
| 2 | Juniper berries-crushed | |
| 12 | Mushrooms-diced | |
| 4 | tablespoons | Butter |
| 3 | Shallots-minced | |
| 1 | tablespoon | Flour |
| 2 | tablespoons | Marsala |
| Salt & pepper to taste | ||
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Put the tangerine and liver into the pheasant cavity and lace the opening tightly and lard the bird. In a skillet melt the lard and roll the pheasant in it, pat it all over, raise the flame and cook the bird for fifteen minutes, until brown on all sides. Transfer the pheasant to a large casserole and keep hot.
In the fat remaining in the skillet, cook the mushrooms and add them to the casserole. In a sauce pan add butter and melt, combine the shallots and flour, blend over the low flame but do not brown. Add the Marsala, salt and pepper and fennel. Add the sauce to the pheasant along with the juniper berries. Cover the casserole and set in a preheated 350 oven for thirty five minutes. Serve in the casserole.