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
It is quite feasible to follow the history of recipes far back into the far past, certainly as far back as early Egypt, and quite possibly further than that. Having said that, generally, these early cook books were just very simple pictorial recipes for meal preparation.
Moving on, we find two interesting books which were published in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian curry that is popular today, but rather descriptions of the types of meals prepared for the nobility of the period. By the advent of the 1900s, cookbooks were in high demand, mostly as a result of increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Braised Pheasant recipe.
