Roast Sherried Pheasant Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1: Pheasant (1 1/2, 3 lb)
1 slice: Lemon,
-ready to cook,
4 slice: Bacon,
Salt, to taste
1 cup: Chicken broth,
1: Bay leaf,
2 tbsp: All-purpose flour,
1: Garlic clove,
3 tbsp: Sherry, dry
4: Celery leaves,
Directions:
Season inside of pheasant with salt. Stuff with bay leaf, garlic,
celery leaves, and lemon slice. Cover breast with bacon slices,
truss. Roast uncovered, breast side up on rack in shaallow reaosting
pan, at 350 degress for 1 to 2 1/2 hrs. depending on size of bird.
Baste occasionally with drippings. When necessary place foil loosely
over top of bird to prevent excess browning. When done, remove
string and discard stuffing. Place the pheasant on a war platter.
Serve on bed of rice with Sherry Sauce.
Sherry Sauce: combine chicken broth and flour; add to roasting pan.
Stir over moderate heat, scraping loose the browned drippings. When
the gravy thickens and bubbles, stir in wine. Makes 2 or 3 sevings
Submitted By DAN CEPPA On 02-05-95
Source from luhu.jp
celery leaves, and lemon slice. Cover breast with bacon slices,
truss. Roast uncovered, breast side up on rack in shaallow reaosting
pan, at 350 degress for 1 to 2 1/2 hrs. depending on size of bird.
Baste occasionally with drippings. When necessary place foil loosely
over top of bird to prevent excess browning. When done, remove
string and discard stuffing. Place the pheasant on a war platter.
Serve on bed of rice with Sherry Sauce.
Sherry Sauce: combine chicken broth and flour; add to roasting pan.
Stir over moderate heat, scraping loose the browned drippings. When
the gravy thickens and bubbles, stir in wine. Makes 2 or 3 sevings
Submitted By DAN CEPPA On 02-05-95
Source from luhu.jp