Pheasant Recipes > |
| | Gourmet Pheasant
3 small pheasant, ready for cooking
1/2 cup of milk
salt
quick grind of black pepper
2 apples, pared, cored and sliced
2 thin slices of peeled onion
3 tablespoons of butter
3 cups of sour cream
4 slices of toast
watercress
Preheat oven to 375ºF.
Brush birds inside and out with milk. Season inside and out with salt and pepper. Stuff cavity with apple slices.
Sauté onion lightly in butter in deep flameproof casserole. Brown birds in this fat. Pour sour cream over birds and season lightly with salt and pepper. Cover casserole.
Cook in oven four 1 hour, Baste birds with sauce in casserole every 15 minutes. Serve hot from casserole onto toast. Garnish with water cress. Makes 3 to 6 servings
Use squab chicken, Rock Cornish hens, or other small game birds or domestic fowl in place of pheasant.
saffron rice, new asparagus or peas, your favorite green salad go with this dish. And for dessert, peach and black cheery compote and coffee.
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