Pheasant a la martin - united states
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Pheasants-halved |
| 4 | cups | Water |
| ½ | cup | Vinegar |
| 4 | cups | Celery-chopped |
| 2 | Onions-quartered | |
| 4 | Whole cloves | |
| 2 | Inch piece cinnamon stick | |
| 6 | teaspoons | Sugar |
| 1 | teaspoon | Salt |
| 2 | Bay leaves | |
| Salt & pepper to taste | ||
| ½ | cup | Butter |
Directions
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