Ingredients
1 pheasant cut into serving quarters
1/4 cup olive oil
12 garlic cloves, unpeeled
2 cup chicken stock or low-sodium chicken, broth
1/4 cup fresh lemon juice
1/2 tsp salt, or as desired
1 lemon, yellow zest only
1/3 cup sugar
1/2 cup water
1/4 cup whipping cream
Directions
PREHEAT OVEN TO 350F. Heat the oil in a 12-inch oven-proof skillet
over high heat on top of stove, add the garlic and saute until the
skins are a medium golden color. Add pheasant and brown on both
sides. If the garlic turns black, remove it from the skillet. When
the pheasant is brown, replace the garlic. Without pouring off the
fat, add broth and juice. Sprinkle with salt, bring to a boil and
place, uncovered, in the oven for 50 minutes, turning once. TO MAKE
CANDIED ZESTS: CUT THE LEMON ZEST into 1/4-inch strips and place in a
small saucepan. Add sugar and water, bring to a boil over medium
heat. Simmer gently until the water is nearly evaporated and zests
look shiny and translucent. Strain zests, discard any extra syrup and
set zests aside. Transfer the skillet with the chicken to the stove
top, add the cream and place over high heat. Reduce the liquid until
it has a shiny consistency. Arrange the pheasant pieces on a serving
platter, scrape the garlic cloves and glaze over it and garnish with
candied zests. Serve immediately.
Servings: 2 servings
Pheasant With Roasted Garlic & Lemon Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pheasant; Poultry; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into the distant past, in truth as far back into history as the early Egyptians, and maybe further still. Having said that, sadly, these ancient cookbooks were just basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to academics is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius assembled a few documents which described recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of his times were skilled in the use of a good variety of aromatic flavors, including many that are still in use today for example bay, fennel and parsley. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including parsley, basil and rosemary. These new spices and herbs created an increase in publications on food, many of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful families of the West tried to serve up the best banquets, and as a consequence, the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and recording recipes common in their social group. The TV revolution brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Pheasant With Roasted Garlic & Lemon recipe.
