Pheasant muscatel - sl 11/85
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | 1-lb to 1-1/4 lb pheasants; dressed |
| ½ | each | Lemon |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅓ | cup | Butter or margarine; softened |
| 2 | cups | Chicken broth |
| 1 | cup | Regular rice; uncooked |
| ⅔ | cup | Pecans; chopped |
| 2 | tablespoons | Butter or margarine |
| 3 | larges | Oranges; halved |
| 1 | each | (14.5 oz) can chicken broth |
| ½ | cup | Muscatel wine |
| 1 | cup | Golden raisins |
| 1 | teaspoon | Grated lemon rind |
| ¼ | cup | All-purpose flour |
| 2 | tablespoons | Fresh parsley; minced |
| ⅛ | tablespoon | White pepper |
| 6 | eaches | Orange shells; scalloped |
Directions
NUTTED RICE
Rinse pheasants with cold water; pat dry. Rub with lemon; sprinkle with salt and pepper. Place pheasants in baking dish, breast side up; rub with butter.
Squeeze juice from oranges, reserving shells for Nutted Rice. Combine orange juice, broth, wine, raisins, and lemon rind; pour over pheasants. Bake, uncovered, at 350 degrees F for 50 minutes or until meat thermometer registers 185 degrees F, basting pheasants every 10 minutes.
Combine broth mixture and ¼ cup flour in a saucepan; stir until blended. Cook over medium heat, stirring constantly, until thickened.
Serve with pheasant and Nutted Rice. Yield: 6 servings.
Nutted Rice: Combine broth and rice in a saucepan. Bring to a boil and cover. Reduce heat and simmer 20 minutes or until liquid is absorbed and rice is tender. Remove from heat, and stir in pecans, butter, parsley, and pepper. Spoon into orange shells. Yield: 3 cups.
From Lorene Hubbard of Alabama in November, 1985"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-30-95