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Post by Buckslayer on Feb 8, 2008 22:58:48 GMT -4
ok i got my birds all cut up debreasted and marinating in itailan dressing and beer mixture,now 24 hrs later whats next??how should i cook up up??just bread em and broil??salt pepper lemon?
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Post by skwirl on Feb 9, 2008 16:51:41 GMT -4
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Post by loggy on Feb 9, 2008 21:41:53 GMT -4
ok i got my birds all cut up debreasted and marinating in itailan dressing and beer mixture,now 24 hrs later whats next??how should i cook up up??just bread em and broil??salt pepper lemon? How were they buck??
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Feb 10, 2008 21:26:51 GMT -4
: Breast Of Pheasant Yield: 4
Ingredients
4 pheasant breasts (4 half -breasts); (5 ounce) 1 c apricot-pistachio nut -stuffing 4 c seasoned all-purpose flour 1/4 c egg wash 2 ts sage seasoned dried bread -crumbs 1 1/2 c red currant & citrus brandy -glaze 4 ts diced dried apricots 4 ts pistachio nuts; chopped 4 sprigs fresh herbs -------------------APRICOTPISTACHIO NUT STUFF------------------------- 2 c dried apricots; finely -chopped 6 tb apricot brandy 1/2 c heavy cream 2 eggs; beaten 4 c cubed white bread; crust -removed 3/4 c pistachio nuts; finely -chopped 4 shallots; finely chopped 2 tb fresh parsley; chopped 1 tb dried sage 1 stalk celery; finely chopped 1/2 ts salt 1/2 ts freshly ground black pepper 1 ts poultry seasoning ------------------RED CURRANT & CITRUS BRANDY------------------------- 4 c water 3 c granulated sugar 2 c dried red currants 6 tb apricot brandy 1/2 c fresh orange juice 1/4 c fresh lemon juice 1 c unsalted butter; softened 1 grated peel of 1 orange 1 grated peel of 1 lemon
Instructions
Preheat oven to 350 F.
Pound each breast until thin and tender. Spread 1/4 cup of the chilled Apricot-Pistachio Nut Stuffing evenly across each breast and roll up in pinwheel fashion. Roll lightly in the flour and dip in the egg wash. Then roll each breast in the breadcrumbs and place in a baking pan. Roast for 8 to 10 minutes or until golden brown.
In the center of each serving plate, ladle 6 tablespoons of the warm Red Currant & Citrus Brandy Glaze. Slice each roasted breast into five "rounds" and overlap the rounds on top of the glaze. Sprinkle 1 teaspoon of the apricots around the edge of the well of each plate. Sprinkle the nuts around the edge of the well and on top of the apricots. Garnish each plate with 1 herb sprig. Serve immediately.
YIELD: 4 SERVINGS
Apricot-Pistachio Nut Stuffing:
In a large bowl, soak the apricots in the brandy until re-hydrated. In a separate bowl, mix together the cream, eggs, and bread cubes and add to the apricot mixture. Mix in the remaining ingredients until well combined. Chill.
Red Currant & Citrus Brandy Glaze:
In a large saucepan, combine the water and sugar and cook for 1 hour or until syrupy and smooth. Add the currants and brandy and cook for 15 minutes. Whisk in both juices. Stir in the butter and whisk until smooth and shiny.
In a food processor, puree the mixture. Transfer the glaze to a large glass bowl and place in a water bath. Stir in the citrus zests. Keep warm.
some thing different ;D
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Post by firefightnlife on Feb 11, 2008 10:00:56 GMT -4
mmmmmm sounds like good eatin
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Post by loggy on Feb 16, 2008 9:35:13 GMT -4
Gettin some great ideas here!!
I like to roast a small cornish hen along with pheasant. Helps keep moist. Nothing fancy...litely pepper & lite dusting of McCormick Rotisserie Spice & roast (skin on). 1/2 cup water in roaster, bake 350 for about 1 hr. I usually cover legs with foil.
Got one of those Rotisserie ovens...havent tried that yet on pheasant but is outstanding with chicken. "Just set it & forget it!!!" ;D
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