3 large pheasants, cleaned and rinse
1/4 cup safflower oil
3 cup peel, thin slice green apple
1 cup onions, thinly sliced
1/2 cup applejack or calvados
1 tsp nutmeg
1/2 cup half and half
1 herbal salt substitute and pepper t, o taste
Directions
Preheat oven to 350 degrees F. In a large Dutch oven over medium-high
heat, quickly brown pheasants in oil on all sides. Place apples and
onions around pheasant. Pour applejack on top and let it heat for 1
minute, then ignite. Shake pan until flames subside.
2. Dust top of pheasant with nutmeg. Place pan in oven and bake until
juice runs clear when tip of knife is inserted in thigh of bird
(about 1 hour). Remove pheasant, cooked apples, and onions to a
platter and keep warm in oven.
3. Transfer pan juices to a saucepan. Heat over medium-high heat until
simmering, then stir in half-and-half. Let mixture cook 5 minutes,
stirring frequently, then season to taste with salt substitute and
pepper. Pour over pheasant and serve.
Preparation Time: the C
Servings: 8 servings
Braised Pheasant Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Pheasant; Poultry; Wild Game
The History of Recipes
Experts have traced the existance of recipes back into the distant past, at least as far back into history as early Egypt, and maybe even further. Having said that, sadly, these early recipes were just basic pictorial instructions for meal preparation.
During Roman times 25BC a man called Apicius assembled a number of documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the early Romans used a wide range of spices and herbs, including some that we all recognise for example thyme, rue and asafoetida. In the fifteenth century, the Crusaders brought back many foods and herbs from Arab cooking, including spices such as parsley and basil. These new foods and spices led to an increase in manuscripts on food, some of which are now in private cookery archives. By the arrival of the 1900s, recipe books are in great demand, mostly as a result of more people being able to read, increased leisure time and having more money. |
We hope you enjoy this Braised Pheasant recipe.
