Aromatic Pheasant
Yield
4 servingsPrep
30 minCook
120 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
mushrooms
dried |
|
| 2 | each |
pheasant
jointed |
*
|
| 2 | stalks |
lemongrass
|
*
|
| 1 | each |
red chili peppers
fresh, seeded |
*
|
| 2 | inches |
ginger root
fresh |
*
|
| 1 | x |
lemon
juice of |
*
|
| 1 | x |
oranges
juice and grated peel |
*
|
| 2 | each |
garlic cloves
|
|
| 1 | can |
blueberries
|
*
|
| 1 | tablespoon |
arrowroot flour
|
|
| 3 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
mushrooms
dried |
|
| 2 | each |
pheasant
jointed |
*
|
| 2 | stalks |
lemongrass
|
*
|
| 1 | each |
red chili peppers
fresh, seeded |
*
|
| 2 | inches |
ginger root
fresh |
*
|
| 1 | x |
lemon
juice of |
*
|
| 1 | x |
oranges
juice and grated peel |
*
|
| 2 | each |
garlic cloves
|
|
| 1 | can |
blueberries
|
*
|
| 15 | ml |
arrowroot flour
|
|
| 45 | ml |
olive oil
|
|
Directions
Soak the mushrooms in water (not too much) for a couple of hours .
In the bottom of a casserole dish put the olive oil and the pheasant joints and brown quickly.
Finely slice the lemon grass and finely chop the ginger, chili and garlic and add to the pheasant with orange peel, lemon andamp; orange juice and blueberries.
Strain in the water from the mushrooms and push the mushrooms down between the pheasant joints.
Season with salt and cover the casserole.
Cook in the middle of the oven at 325℉ (160℃) for 2 Hours.
When cooked pour the juices from the casserole (keep the pheasant warm in a low oven) into a saucepan.
Mix the arrowroot with a little water until smooth and add to the saucepan stirring all the time until the sauce has thickened.
Pour sauce over pheasant joints and top with chopped coriander leaves.
Serve with anything you like, rice, mashed potato and green veggies.
