Steamed pheasant or chukkar
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Game birds | |
| Salt | ||
| Pepper | ||
| ¼ | Onion; sliced (per bird) | |
| 1 | Clove (small) garlic (per bird) | |
| Orange peel (per bird) | ||
| 1 | tablespoon | White wine (per bird) |
| Butter or margarine | ||
Directions
Place each bird on a sheet of heavy foil large enough to wrap and seal.
Salt and pepper each and place onion, garlic and orange peel inside. Rub butter on breast, add 1 Tablespoon wine. Wrap and seal tightly. Place birds in a large roaster or iron pot and fill with water to cover. Add orange peel, a few slices of onion, butter, salt, pepper and wine to the water.
Bring water to a boil, cover with lid and place in oven for 3 hours at 150ø. Remove birds and, in a small skillet, make enough roux for gravy.
Use remaining liquid in cooking pot with roux to make gravy. Season to taste. Yield: 1 to 2 birds per serving (depending on size).
IRENE DAVIS (MRS. GEORGE H.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .