PHEASANT A LA MODE PERRY
Pheasant for Thanksgiving
A couple of years ago, we decided that pheasant would be the perfect
Thanksgiving meal for two. My husband conflated the best parts of
all the pheasant recipes we could find (most came from the
and came up with a recipe that I find wonderful. It's moist and tender;
tastes like chicken gone to heaven. (One of pheasant's main problems,
by the way, is that it tends to be dry.)
- 1 pheasant
- 1 bay leaf
- 2 whole cloves
(or more to taste)
- 1 clove of garlic
- 1 Tbsp parsley,
- 2 Tbsp celery leaves,
- 1 slice lemon
(peeled and chopped)
- 6-12 juniper berries
(or more to taste)
- 1 tangerine
- 1 1/2 cups port
(*NOT* "cooking port", real port. "Cooking port" has salt added.
- 1/4 lb larding pork
(Bacon will do)
- 5 onion slices
- 2 Tbsp mushroom peelings
- 1 cup chicken stock
- 10 peppercorns
- 1/4 cup Mandarine Napoleon
(a tangerine liqueur; you could probably
substitute Cointreau in a pinch. Use more or less, to taste.)
- 1 cup sour cream
Preheat oven to
Rub pheasant inside and out with salt and pepper. Sprinkle with
Stuff with bay leaf, cloves, garlic, parsley, celery leaves, lemon, juniper
berries and tangerine.
Sew the body cavity of the pheasant shut. Moisten the larding pork or bacon
with port, and cover the breast.
To the roasting pan add onion slices,
of port, chicken stock, salt to taste, peppercorns,
more juniper berries to taste, and Mandarine liqueur.
Roast 40-45 minutes, basting every 10 minutes at least.
Strain gravy. Let stand and skim fat. Just before serving, add
(We usually stick the whole cloves into the tangerine, insert all
the other spices into the body cavity, then add the tangerine.)
Some of these ingredients may be hard to find; feel free to omit them.
"Mushroom peelings" are simply mushroom stems and leftovers, chopped fine.
"Bruised peppercorns" are peppercorns that have been hit with a wooden
Bon appetit, and good luck!
approximate measurement OK.
Elizabeth Hanes Perry
Dartmouth University, Hanover, New Hampshire USA
Recipe last modified: 30 Oct 85
From: betsy@dartvax (Betsy Hanes Perry)
Subject: RECIPE: Pheasant a la mode de mon Homme
Date: 30 Nov 85 10:37:07 GMT
Organization: Dartmouth University, Hanover, New Hampshire
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