Roast pheasant with purple plum sauce - united states
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Young pheasants-whole | |
| 1 | Onion-halved | |
| 2 | Stalks celery-diced | |
| 2 | Apples-diced | |
| 4 | Bacon slices | |
| Salt & pepper to taste | ||
Directions
Place onions, celery and apple slices inside birds. Two strips of bacon over each breast. Season with salt and pepper. Roast in a preheated 350 oven for two hours basting with the plum sauce during the last half hour of roasting. Serve the remaining sauce in a sauce boat.
PLUM SAUCE
1 lb can purple plums ¼ cup butter ¼ cup onions-chopped 3 tbs lemon juice ¼ cup brown sugar 2 tsp chili sauce 1 tsp worcestershire ½ tsp ginger
Drain plums and reserve liquid. Remove pit from plums and puree in blender. Melt butter in a small sauce pan, add onions and saute until golden brown. Stir in remaining ingredients including plums and liquid, simmer for thirty minutes.
Keywords: Plums, SJK From
: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:24) (159) Fido: Cooking