Pheasant a la martin - united states

Yield: 1 servings

Measure Ingredient
2 larges Pheasants-halved
4 cups Water
½ cup Vinegar
4 cups Celery-chopped
2 \N Onions-quartered
4 \N Whole cloves
2 \N Inch piece cinnamon stick
6 teaspoons Sugar
1 teaspoon Salt
2 \N Bay leaves
\N \N Salt & pepper to taste
½ cup Butter

Cut each pheasant in half. Combine water and next eight ingredients in a large bowl. Marinate pheasant halves in mixture for twelve hours. Remove pheasant and dry well. Reserve marinade. Sprinkle pheasant with salt and pepper and brown in hot butter in a large skillet. Add the marinade and simmer covered about one hour or until pheasant is tender, adding more marinade if needed.

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:21) (159) Fido: Cooking

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