Aromatic Pheasant
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...
Ingredients
- 1ouncedried mushrooms
- 2pheasants -- jointed
- 2stalks lemon grass
- 1fresh red chili -- (no seeds to hot)
- 2inches fresh root ginger
- 1lemon -- juice of
- 1canblueberries
- 1tablespoonarrowroot
Directions
- 1
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 lemo
- 2
In the bottom of a casserole dish put the olive oil and the pheasant joints and brown quickly
- 3
Finely slice the lemon grass and finely chop the ginger, chili and garlic and add to the pheasant with orange peel, lemon & orange juice and
- 4
Strain in the water from the mushrooms and push the mushrooms down between the pheasant joints
- 5
Season with salt and cover the casserole
- 6
Cook in the middle of the oven at 325 F for 2 Hours
- 7
When cooked pour the juices from the casserole (keep the pheasant warm in a low oven) into a saucepan
- 8
Mix the arrowroot with a little water until smooth and add to the saucepan stirring all the time until the sauce has thickened