Recipe 4 All: Roast Pheasent in Applejack & Cream Sauce Recipe — Every recipe in the World on this site.

Recipe 4 All: Roast Pheasent in Applejack & Cream Sauce Recipe

Roast Pheasent in Applejack & Cream Sauce

Yield: 4 Servings
2  Pheasent
¼cups Onion [finely chopped]
2tablespoon Butter
2  Pheasent livers [finely
cups Day old bread [cubed]
2tablespoon Butter
½cups Apple [chopped & peeled]
1tablespoon Parsley
2tablespoon Butter [softened]
4sl Bacon [halved]
¼cups Apple jack
½cups Chicken stock
¼cups Apple jack
¼cups Heavy cream

1) Rinse the pheasent and pat dry inside and out. Sauté the onions and liver in 2 tb butter for 2 to 3 min. stirring frequently, then pour into a bowl. Sauté the bread in a mixture of the pandrippings and 2 tb of butter for 3 to 4 min. then add to the liver mixture... 2) Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds as you would chickens... 3) Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in 375° oven for 30 min. then salt and pepper to taste... 4) Heat Č c of applejack in small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 min. longer or `til brown, crisp, and tender... 5) Place the birds on a heated platter. Add the chicken stock, remaining Č c applejack to the pan jusces boiling for 2 to 3 min. then add the cream, bring to a boil season as desired and serve over pheasent...

Your Roast Pheasent in Applejack & Cream Sauce is ready. Good luck!

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