Pheasant - Spanish Style
Here is a favourite that Kay and I tried several years ago and have used often. It is a bit fiddly, but the end product is most delectable.
PHEASANT SPANISH STYLE
2 pheasant cut into serving pieces
(I also use the back and neck just cause they have tasty meat that many just toss)
1/2 cup butter
salt, pepper
2 tablespoons flour
dash of ground cloves
1 1/4 cups game bird stock OR chicken bouillon OR 1 can chicken broth soup
6 tablespoons frozen orange juice concentrate
2 drops tabasco
1 - inch cinnamon stick
3/4 cup raisins
2/3 cup shredded toasted almonds
Brown birds in melted butter, in large skillet. Season with salt, pepper. Set aside, covered. Blend flour, cloves in butter in skillet. Stir until bubbly. Add stock, frozen orange juice concentrate, tabasco sauce; stir and blend until thickened and boiling. Add cinnamon and raisins. Add the browned pheasant pieces to sauce; cover skillet and simmer (around 300 degrees if you use an electric fry pan) until tender - 45 minutes or more (bone-in pieces will take a little more time). Remove the cinnamon stick and stir in almonds.
Serve pheasant on platter mounded with rice that has been cooked in bouillon and flavored with saffron.
Pour sauce from skillet over birds and serve any remaining sauce in a gravy boat.
Other vegetable choices up to you. Dessert (if you have room) also your choice.
We also have a favorite inexpensive but nice red Chilean wine that adds a finishing touch to the meal. (Some say white wine for fowl but I confess to finding nothing tasty about white wine). The wine I mention is Casillero del Diablo (Merlot)
Hope some of you try and enjoy this recipe.
Cheers,
Jack
__________________
Hunt ethically. Eat heartily.
|
10-24-2010, 10:57 PM
Linear Mode
