Poached pheasant provencal - france
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant-whole | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | Onion-minced | |
| 8 | ounces | Can tomatoes-peeled/drained |
| 1 | teaspoon | Basil leaves |
| ¼ | teaspoon | Thyme leaves |
| 1 | Clove garlic-minced | |
| ¼ | cup | Parsley |
| 1 | tablespoon | Olive oil |
| 1½ | teaspoon | Garlic-mashed |
| 1 | cup | Onions-chopped |
| 1 | can | Chicken broth |
| ½ | cup | Dry white wine |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Rinse pheasant and pat dry with paper towels, sprinkle with salt and pepper, inside and out. Put peels of onion, garlic clove and parsley inside bird. Tie the legs together with string. In a large casserole heat oil and add minced garlic, chopped onion and drained tomatoes.
Break up tomatoes with a spoon and cook for five minutes. until onions are soft. Add tomato liquid, chicken broth, wine, basil, thyme and remaining salt and pepper; increase heat and bring to a boil.
Reduce heat and simmer for fifteen minutes. Place pheasant in sauce, breast side up; cover and simmer for one hour, rotating bird in broth to prevent drying. Remove bird to a serving dish and skim fat off of broth. Carve bird and serve in large soup plates with the broth poured on top; sprinkle with the chopped parsley.