Pheasant epicure with wild rice - united states
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Pheasant breasts-split |
| 8 | eaches | Pheasant legs |
| S pheasant drumsticks | ||
| ½ | cup | Flour |
| ¾ | cup | Sherry or Muscatel Wine |
| ¼ | teaspoon | Pepper |
| ¾ | cup | Milk |
| ¼ | pounds | Butter |
| 2 | cups | Stock |
| 1 | each | Onion-chopped |
| 1 | teaspoon | Salt |
| 1 | pint | Sour cream |
Directions
Cut pheasant into serving pieces and split breasts. Mix flour, salt and pepper. Dip meat in milk and then in flour and lay on paper towels. Melt three-fourths stick of butter in large skillet. Saute meat until brown on all sides, drain off excess fat and add stock.
Simmer meat for one hour. Meanwhile, melt the remainder of the butter, cook onions in this until browned. Add the remaining flour you used for dredging, wine and onions. Cover and cook slowly until tend. Taste for seasoning. Just before serving, break down sour cream with a fork and add to meat. Reheat, to the boiling point. Place in a deep platter, pour sauce over meat and serve with the wild rice mold.
WILD RICE MOLD
Wash two cups of wild rice, soak overnight in warm water. To one quart of water add wild rice, a half cup of long grain rice and a teaspoon of salt. Bring to a boil and simmer, covered, until rice is done. Butter a large ring mold and pack rice tightly, set on stove to keep hot. Turn out on a chop plate and fill center of mold with sauteed mush- rooms.
Submitted By SALLIE KREBS On 07-09-95