Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Pheasant-uncooked |
1 \N | Ginger root-sliced |
1 \N | Scallion-dried |
1 teaspoon | Salt |
½ cup | Dry sherry |
Bring two cups of salted water to a boil in a saucepan. Drop in the breast with the scallions, ginger root and a little more salt. Bring to a boil once more and cook for ten more minutes. Remove breast to a plate and skin and bone.
Place the remaining pheasant in a container and add the sherry, cover and keep refrigerated overnight. When ready to serve cut pheasant into inch cubes.
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:27) (159) Fido: Cooking