Honeyed pheasant - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant-halved | |
| ¼ | cup | Honey |
| ¼ | cup | Prepared mustard |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Butter |
| Salt & pepper to taste | ||
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING This is an American version of the oriental use of honey in cooking.
The use of honey imparts an even glaze to game birds, sealing in the juices and adding a delicate flavor.
Combine the first four ingredients and set aside. Rub the pheasant with the salt and pepper. In a foil lined pan in a preheated 350 oven, melt the butter and remove from the fire. In it arrange the pheasant, skin side down and brush on some of the honey mixture. Bake thirty minutes, brushing occasionally with the honey mixture. Turing the pheasant bake thirty minutes more. Just before serving, dribble with the remaining honey mixture.