Ingredients
2 pheasants
2 tbsp beef dripping
1 onion
1 carrot
1 stick of celery
1 salt and pepper
2 glasses red wine
Directions
Set oven to 350/F or Mark 4. Prepare the vegetables and chop them
roughly. Joint the pheasants, using the breasts and legs only (this
saves having too many bones to cope with). Heat the beef dripping in
a thick frying pan and brown the pheasant joints. Remove from the pan
and place in a casserole dish. Place the vegetables in the frying pan
and cook for 2 minutes, add the red wine and bring to the boil. Pour
the mixture over the pheasant joints, season and cover the casserole.
Cook in the oven for 1-1 1/2 hours until tender.
Servings: 4 servings
Pheasant Casserole(English) Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Pheasant; Poultry; Wild Game
The History of Recipes
It is possible to follow the history of `recipes` way back into the far past, in truth as far as pharonic Egypt, and potentially, even further back. However, mostly, these old cook books were just very basic hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts is a series of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Moving our culinary historical trip onwards, there were two interesting books published in the fourteenth century : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that is served today, but rather descriptions of the types of food on the menues of the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought us many foods and spices from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an eruption in manuscripts on cooking, the majority of which still exist in academic collections. Over the next few hundred years, the rich and powerful families of the West competed with each other to serve the most extravagent banquests, and consequentially the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing the recipes of their peers. When we get to the 1900s, cookery books are in high demand, as a result of better eduction, people having increased leisure time and disposable income. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Pheasant Casserole(English) recipe.
