Roast pheasent in applejack & cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasent | |
| ¼ | cup | Onion [finely chopped] |
| 2 | tablespoons | Butter |
| 2 | Pheasent livers [finely | |
| Chopped] | ||
| 1½ | cup | Day old bread [cubed] |
| 2 | tablespoons | Butter |
| ½ | cup | Apple [chopped & peeled] |
| 1 | tablespoon | Parsley |
| 2 | tablespoons | Butter [softened] |
| 4 | slices | Bacon [halved] |
| ¼ | cup | Apple jack |
| ½ | cup | Chicken stock |
| ¼ | cup | Apple jack |
| ¼ | cup | Heavy cream |
Directions
1) Rinse the pheasent and pat dry inside and out. Saut‚ the onions and liver in 2 tb butter for 2 to 3 min. stirring frequently, then pour into a bowl. Saut‚ the bread in a mixture of the pandrippings and 2 tb of butter for 3 to 4 min. then add to the liver mixture... 2) Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds as you would chickens... 3) Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in 375ø oven for 30 min. then salt and pepper to taste... 4) Heat ¬ c of applejack in small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 min. longer or `til brown, crisp, and tender...
5) Place the birds on a heated platter. Add the chicken stock, remaining ¬ c applejack to the pan jusces boiling for 2 to 3 min.
then add the cream, bring to a boil season as desired and serve over pheasent...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet at (315) 786-1120