PHEASANT AMERIND
Pheasant in the North American tradition
This recipe is adapted from the exceptionally good, controlled-circulation
Recipes Only Magazine.
The original dish was created by Mary Richard for
use in her Teepee Restaurant, in Winnipeg. I found some of the ingredients
hard to locate in a hurry and used what I had available with good results.
You can substitute rock Cornish hen, guinea fowl, or chicken for the pheasant
and hazelnuts, filberts or walnuts for the black walnuts.
Ingredients
(Serves 2)
- 1 kg hen pheasant,
cleaned
- 1 onion,
quartered
- 1 bay leaf
- 6 peppercorns
- 1 small carrot,
sliced
- 1 stalk celery,
sliced
- 5 ml salt
- 50 ml butter
- pinch powdered thyme
- 1 ml rosemary,
dried and crumbled
- 20 g chopped mushrooms
- 30 ml flour
- 30 ml black walnut meats,
finely chopped
Procedure (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, sautae the halves in
30 ml
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 30-40 minutes at
175C
Procedure (gravy)
-
While the birds are in the oven, strain the broth and boil rapidly down to
500 ml
-
Brown the mushrooms using the same skillet in which you browned the pheasant.
Remove the mushrooms and keep them warm.
-
Melt the remaining
25 ml
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 1-2 minutes.
Turn down heat, cover and keep warm until pheasant is roasted.
Notes
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.
Rating
Difficulty:
easy once you have the all the ingredients ready.
Time:
40 minutes preparation, 80 minutes cooking.
Precision:
measure the spices.
Contributor
G. Roderick Singleton
Syntronics Manufacturing Inc., Toronto, Ontario, Canada.
gerry@syntron.uucp utzoo!syntron!gerry
Recipe last modified: 18 Nov 87
Original header
Path: decwrl!recipes
From: gerry@syntron.uucp (G. Roderick Singleton)
Newsgroups: alt.gourmand
Subject: RECIPE: North American pheasant
Message-ID: <12459@decwrl.DEC.COM>
Date: 22 Apr 88 05:38:49 GMT
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Organization: Syntronics Manufacturing Inc., Toronto, Ontario, Canada
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