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Pheasant Amerind

 

19

Yield

2

servings

Prep

40

min

Cook

80

min

Ready

120

min

Trans-fat Free, Good source of fiber
 

Ingredients

907.2 g pheasant
hen, cleaned
1 each onions
quartered
1 each bay leaves
*
6 each peppercorns
*
1 small carrots
sliced
1 each celery
stalk, sliced
5 ml salt
60 ml butter
1 pinch thyme
ground
*
1.3 ml rosemary leaves
dried, crumbled
*
59 ml mushrooms
chopped
*
30 ml all-purpose flour
30 ml walnuts
finely chopped

Directions

COOK BIRDS: Split pheasant down the breastbone (or have your butcher do this).

Rinse the halves, place in a deep pot and barely cover with water.

Add bay leaf, onion, carrot, celery, salt and peppercorns.

Bring to rolling boil, then turn down heat and simmer for approximately 30 minutes, or until tender.

Remove foam and scum as it forms.

Remove bird(s) from broth, reserving the broth.

Using a heavy skillet, sauté the halves in about 2 tablespoon of the butter until golden.

Place birds into small roasting pan or casserole with just enough water to cover the bottom of the pan.

Sprinkle with thyme and rosemary.

Bake, lightly covered with foil, for 30 to 40 minutes at 350℉ (180℃).

MAKE GRAVY: While the birds are in the oven, strain the broth Brown the mushrooms using the same skillet in which you browned the pheasant. Remove the mushrooms and keep them warm. Melt the remaining 2 tablespoon of butter in the skillet. Add the flour, stirring up the browning from the pan. Cook over moderately high heat until golden brown. Blend in the broth using a wire whisk. Add mushrooms and continue cooking approximately 1 to 2 minutes. Turn down heat, cover and keep warm until pheasant is roasted. When the pheasants are cooked, remove them from the oven and scrape the herbs from the skin. After placing the pheasant halves on a warm platter (or leaving them in the casserole), pour the gravy over the pheasant. Garnish with the chopped nutmeats and serve. This dish is particularly good with wild rice. You can substitute rock Cornish hen, guinea fowl, or chicken for the pheasant and hazelnuts, filberts or walnuts for the black walnuts.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 600g (21.2 oz)
Amount per Serving
Calories 142752% of calories from fat
 % Daily Value *
Total Fat 82g 126%
Saturated Fat 31g 153%
Trans Fat 0g
Cholesterol 464mg 155%
Sodium 1571mg 65%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 302g
Vitamin A 117% Vitamin C 28%
Calcium 12% Iron 41%
* based on a 2,000 calorie diet How is this calculated?

 

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