Pheasant Veronique
Yield
6 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | ounces |
butter
|
|
| 1 | pint |
chicken broth
|
*
|
| 1 ½ | teaspoons |
arrowroot flour
|
|
| 8 | ounces |
green grapes
seedless |
*
|
| 4 | tablespoons |
double cream
|
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 86.7 | ml/g |
butter
|
|
| 473 | ml |
chicken broth
|
*
|
| 7.5 | ml |
arrowroot flour
|
|
| 231.2 | ml/g |
green grapes
seedless |
*
|
| 6E+1 | ml |
double cream
|
|
| 5 | ml |
lemon juice
|
|
Directions
Set oven at 350℉ (180℃)..
Wipe the pheasants, season, and rub well all over with butter.
Put a knob of butter inside each bird. Place the pheasants breast side down in deep pot roaster or flameproof casserole.
Cover and cook with stock and buttered paper.
Cook for 1 to 1¼ hrs until tender turning the birds breast side up after 25 minutes.
When cooked remove the pheasants and keep hot.
Boil the remaining liquid to reduce a little and strain into a saucepan.
Blend the arrowroot with a little water and then stir into the hot stock.
Bring to a boil and stir until sauce thickens and clears.
Add the grapes, cream and lemon juice, then heat through without boiling.
Check the seasoning.
Arrange the pheasants on a serving dish, spoon the sauce over and serve.
