Free Recipes Archive
2 Pheasants (2.5 lbs. each) 1 tablespoon Salt 1-1/2 cups Long-grain rice 3 cups Water 1 teaspoon Salt 1/2 cup Butter 1 cup Finely chopped celery 3 tablespoons Minced onion 1/2 cup Sliced mushrooms 1 dash Each crushed sage and Read More …
Yield: 4 Servings 4 young pheasants, about 1 pound each, innards removed Kosher salt Freshly ground white pepper 3 Tablespoons canola oil 4 Tablespoons unsalted butter 3/4 cup Madeira wine 1 cup veal stock or dark chicken stock 1 Tablespoon Read More …
2 dressed Pheasants 1/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon crushed rosemary 1/8 teaspoon black pepper 1/4 cup Courvoisier brandy 1/2 teaspoon suger 1 can dark sweet cherries in heavy syrup 2 teaspoon cornstarch 1/4 cup Kupschuasser Stuffing: 1 Read More …
2 Pheasants Salt and pepper 3 oz Butter 1 pt Chicken stock 1-1/2 teaspoon To 2 teaspoon arrowroot 8 oz Seedless white grapes 4 tablespoon Double cream 1 teaspoon Lemon juice Serving Size : 4 Set oven at 350 or Read More …
25g butter 1 tablespoon vegetable oil 2 oven ready pheasants; jointed 2 medium onions; sliced 225g peeled chestnuts 3 tablespoons plain flour 450ml chicken stock 150ml dry red wine 1 orange; zest and juice 2 teaspoons redcurrant jelly 1 bouquet Read More …
1 Pheasant cut into serving quarters 1/4 cup Olive oil 12 Garlic cloves; unpeeled 2 cup Chicken stock OR low-sodium chicken broth 1/4 cup Fresh lemon juice 1/2 teaspoon Salt; or as desired 1 Lemon; yellow zest only 1/3 cup Read More …
4 Pheasant breasts, boned 150ml (5 fl.oz.) Madeira 250ml (9 fl.oz.) Creme fraiche 250g (9 oz) Mixed wild mushrooms Seasoning Place the mushrooms in a large dish and bake at 190C/375F/Gas 5 for 10 minutes. Place the mushrooms to one Read More …
1 Pheasant Salt and pepper Butter 4 Cloves fresh garlic, minced 1 Chopped onion Salt and pepper pheasant inside and out. Rub butter on outside of pheasant and add garlic, onion and a little butter to cavity of bird. Put Read More …
1 each Pheasant; 2 tablespoon Vegetable Oil 1/2 cup Chicken Broth Almond Red Sauce 1/2 cup Slivered Almonds; Toasted 1 cup Onion; Finely Chopped 1 each Clove Garlic; Crushed 2 tablespoon Vegetable Oil 8 oz Tomato Sauce; 1 cn 2 Read More …
1 pheasant breast, skinned and boned 1 then slice of ham 1 slice Mozzarella cheese mayonnaise Italian bread crumbs parmesan cheese Flatten breast with mallet and spread lightly with Mayo, cover with a then slice of ham and mozzarella cheese. Read More …
2 Pheasants, halved 1 can (11 ounces) mandarin oranges 1 tablespoon Cornstarch 2 teaspoons Grated lemon peel 1 tablespoon Lemon juice Dust oranges, draining syrup into pan. Stir in cornstarch, lemon peel and juice. Cook until thickened, stirring constantly. Remove Read More …
Yield: 4 Servings 2 lb Sauerkraut 2 cup Broth 8 Crunched juniper berries 4 tablespoon Butter 1 Pheasant, singed and cleaned 3 tablespoon Oil 1 teaspoon Salt 1 teaspoon Freshly ground pepper Combine the sauerkraut with the broth and juniper Read More …
2 Pheasant breasts 2 tablespoons Lemon juice 1/2 teaspoon Salt 1/2 teaspoon Pepper 3 tablespoons Butter 1 teaspoon Shallots; peeled, chopped 2 tablespoons Brandy 1/3 cup Dry white wine 1/3 cup Heavy cream 1 tablespoon Meat Glaze dashes of cayenne Read More …
1 ounce dried mushrooms 2 pheasants, jointed 2 stalks lemon grass 1 fresh red chili, (no seeds to hot) 2 inches fresh root ginger 1 lemon, juice of juice and grated peel of 1 orange 2 garlic cloves, (2 to Read More …
SAUCE: 6 ounces Orange Marmalade 1 bottle French Dressing (? oz) 1/2 cup Water 1 package Lipton’s Onion Soup PHEASANT: 4 Pheasant breasts as 8 supremes or 2 pheasants using dark meat as well. About 2 hours before you intend Read More …
3 tablespoons Oil, vegetable 1 medium Onion, sliced 1 Carrot, peeled, trimmed, sliced 1 Celery, stalk, trimmed, sliced 3 large Shallots, sliced 2 Tomatoes, ripe, coarsely chopped 4 Bay leaves 4 Berry, Juniper, crushed 20 Peppercorns 2-1/2 cups Wine, red, Read More …
Pheasant has long been a prized delicacy in Europe, where it long has been a menu standard for kings and queens. The lean meat is noted for its tenderness and subtle, slightly sweet taste that’s a bit more assertiveness than Read More …
4 portions 3-1/4 oz Brown Stock juniper berries, crushed, to taste 1 oz cream, reduced dry sherry, to taste Gin, to taste 1/2 oz butter Simmer crushed juniper berries in brown stock, reduce by half, strain. Add cream, dry sherry Read More …
Yield: 4 servings FETTUCINE 1/2 oz Dried morels; OR 2 tablespoon Morel powder 3/4 c Semolina flour 2 Extra-large egs 2 Extra-large egg yolks 1 tablespoon Olive oil MOREL CREAM SAUCE 18 Dried morels OR Fresh, if in season 1 Read More …
2 YOUNG PHEASANTS 1 SMALL GLASS OF COGNAC (NO YOU DON’T GET TO DRINK IT!) SALT AND PEPPER 100 GRM. BACON SLICES 250 GRM. MINCED VEAL 150 GRM. LIVER SAUSAGE 2 EGG YOLKS 200 GRM. BUTTER 150 ML. RED WINE Read More …