Pheasant Amerind
2 lb Pheasant hen, cleaned -(up to 2 1/2 lb) 1 Onion, quartered 1 Bay leaf 6 Peppercorns 1 sm Carrot, sliced 1 Celery stalk, sliced 1 t Salt 4 T Butter 1 pn Thyme, powdered 1/4 t R...
Ingredients
- 2lbpheasant hen, cleaned
- 1bay leaf
- 6peppercorns
- 1small carrot, sliced
- 1celery stalk, sliced
- 1tsp salt
- 4tsp butter
- 1pn thyme, powdered
Directions
- 1
2 lb Pheasant hen, cleaned -(up to 2 1/2 lb) 1 Onion, quartered 1 Bay leaf 6 Peppercorns 1 sm Carrot, sliced 1 Celery stalk, sliced 1 t Salt
- 2
Rinse the halves, place in a deep pot and barely cover with water
- 3
Add bay leaf, onion, carrot, celery, salt and peppercorns
- 4
Bring to rolling boil, then turn down heat and simmer for approximately 30 minutes, or until tender
- 5
Remove foam and scum as it forms
- 6
Remove bird(s) from broth, reserving the broth
- 7
Using a heavy skillet, saute the halves in about 2 T of the butter until golden
- 8
Place birds into small roasting pan or casserole with just enough water to cover the bottom of the pan