🫙 From the Spice Rack
Pheasant a La Mode De Mon
1 Pheasant 1 1/2 c Port (*NOT* "cooking port", -real port. "Cooking port" -has salt added) 5 sl Onion (slice thin) 2 T Mushroom peelings 1 c Chicken stock 1 Bay leaf 2 Cloves, whol...
maineasy
Ingredients8 items
Ingredients
- 1pheasant
- 11/2 c port (*not* "cooking port",
- 2tsp mushroom peelings
- 1cup chicken stock
- 1bay leaf
- 2Cloves, whole
- 1tsp parsley, chopped fine
- 2tsp celery leaves,
Directions
- 1
1 Pheasant 1 1/2 c Port (*NOT* "cooking port", -real port
- 2
Cooking port" -has salt added) 5 sl Onion (slice thin) 2 T Mushroom peelings 1 c Chicken stock 1 Bay leaf 2 Cloves, whole -(or more to taste
- 3
you could probably -substitute Cointreau -in a pinch
- 4
Use more -or less, to taste.) 1 c Sour cream Preheat oven to 350 degrees F
- 5
Rub pheasant inside and out with salt and pepper
- 6
Sprinkle with port
- 7
Stuff with bay leaf, cloves, garlic, parsley, celery leaves, lemon, juniper berries and tangerine
- 8
Sew the body cavity of the pheasant shut