Breast Of Pheasant With Grapes And Pine Nuts Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3: 2-pound Pheasants,
8 ounce: Fresh mushrooms,
1/2 cup: Olive oil,
8 ounce: Butter,
6 Cloves: Garlic, peeled and
4 ounce: Flour,
Chopped,
4 ounce: Pine nuts,
1 tbsp: Soy sauce,
8 ounce: Green grapes, cut in
1 cup: Heavy cream,
Halves,
2 can: Cream of mushroom soup,
4: Shallots,
Condensed, (10-ounce
4 Fluid ounces: Dry sherry,
Cans),
Directions:
STEP ONE: Preparation of the Pheasant-- With a sharp knife, remove
the two breasts from the center bone and also all the meat from the
legs.
Remove all the skin and excess fat. Place the pheasant breasts and
legs in a ceramic dish. Reserve the bones for another dish.
Marinate with the garlic, soy sauce, and olive oil, overnight if
possible.
STEP TWO: Preparation of the Dish-- Melt the butter in a heavy
skillet, season the pheasant with salt and pepper, dip in flour, and
saute over low heat until light brown. Remove from skillet and place
pheasant on a heated platter.
Add more butter to the pan, if necessary, and add the onions and
simmer. Combine with the fresh mushrooms, mushroom soup, sherry wine,
heavy cream, and grapes and bring to a boil. Garnish with pine nuts
and ladle over the pheasants.
Serve with fettuccine.
Recipe By : Joe Mannke of Rotisserie for Beef and Bird, Houston,
TX
From: Marjorie Scofield Date: 10-08-95 (19:21) (160)
Fido: Recipes
Source from luhu.jp
the two breasts from the center bone and also all the meat from the
legs.
Remove all the skin and excess fat. Place the pheasant breasts and
legs in a ceramic dish. Reserve the bones for another dish.
Marinate with the garlic, soy sauce, and olive oil, overnight if
possible.
STEP TWO: Preparation of the Dish-- Melt the butter in a heavy
skillet, season the pheasant with salt and pepper, dip in flour, and
saute over low heat until light brown. Remove from skillet and place
pheasant on a heated platter.
Add more butter to the pan, if necessary, and add the onions and
simmer. Combine with the fresh mushrooms, mushroom soup, sherry wine,
heavy cream, and grapes and bring to a boil. Garnish with pine nuts
and ladle over the pheasants.
Serve with fettuccine.
Recipe By : Joe Mannke of Rotisserie for Beef and Bird, Houston,
TX
From: Marjorie Scofield Date: 10-08-95 (19:21) (160)
Fido: Recipes
Source from luhu.jp