Pheasant Or Chicken En Creme Food

PHEASANT NORMANDY

Steps:

• Salt the pheasant legs and let sit at room temperature for 30 minutes.
• Heat 2 tablespoons of the butter in a Dutch oven or another large, oven-proof pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels.
• Dust the pheasant in flour and add the remaining 2 tablespoons of butter to the pan. Brown the pheasant for 3 to 5 minutes per side. Remove from pan and set aside.
• Add the onion and increase the heat to medium-high. Sauté, stirring occasionally, until they just begin to brown, about 5 to 8 minutes.
• Take the pan off the heat and pour in the brandy. Put the pan back on the heat and, using a wooden spoon, scrape any browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil. Add the thyme. Lay the pheasant legs in the pan, cover and simmer gently until tender, anywhere from 90 minutes to 2 1/2 hours.
• Fish out the pheasant legs and strip the meat off the bones if you want to. Turn the heat to high, add the apples and boil down the sauce by half. When the sauce gets a little syrupy, turn off the heat and add the cream. Add salt to taste. Serve by spooning some apples and onions on everyone's plate and topping it with the pheasant.

POT-ROAST PHEASANT WITH CIDER & BACON

Steps:

• Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.
• Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
• Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.
• Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.

CREAMED PHEASANT (OR CHICKEN) EASTERN EUROPEAN

Steps:

• In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
• Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
• Bring to boil and then reduce heat and simmer.
• Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.

PHEASANT WITH MUSHROOM SAUCE

Steps:

• Spread the flour across a plate. Season the pheasant with salt and pepper on both sides, then dredge in flour. Shake away the excess flour and set aside.
• Heat a large sauté pan over medium-high heat. Add 1-2 tbsp. of oil, or enough to coat the bottom of the pan in a thin layer. Use tongs to lay each sage leaf into the oil. Fry leaves for 15-30 seconds per side and remove to a paper towel.
• In the same pan, lay down each pheasant breast to sear. Allow them to cook undisturbed until golden brown, about 2 minutes per side. Remove and set aside.
• Reduce the heat to medium and add 1 tbsp. of butter to the hot pan. When it has melted and begins to foam, add the mushrooms and shallot. Sauté the mushrooms until they are golden brown.
• Deglaze the pan with white wine and chicken stock. Increase the heat and bring to a soft boil. Reduce these liquids in half.
• Pour in the cream and reduce the sauce for another 2-3 minutes. Taste and season with a pinch of nutmeg, salt, and pepper.
• Return the pheasant breasts back to the pan and reduce the heat to low. Cook for an additional minute or until the pheasant is cooked through and is warm. Serve over wild rice with the mushroom-cream sauce and fried sage.

PHEASANT (OR CHICKEN) EN CREME

Steps:

• Place pheasant in a 9x9x2-inch baking dish.
• Mix soup, cider, Worcestershire sauce, onion, garlic and mushrooms; pour over pheasant.
• Sprinkle generously with paprika.
• Bake at 350°F for 1 1/2 to 2 hours, basting occasionally with sauce.
• After baking 1 hour, sprinkle with paprika again.

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant with next five ingredients in 2 cups boiling water in saucepan. Simmer covered for 45 minutes or until tender. Remove pheasant, bone and set aside. Strain and preserve broth. Boil broth in saucepan until reduced to 1/2 cup. Blend in cream. Heat to boiling point. Blend flour with two 2 tablespoons cold water in small bowl then add to broth mixture. Cook until thickened, stirring constantly. Add pheasant. Cook until heated through. Stir in wine and mushrooms. Serve immediately over rice.

PHEASANT WITH CREAM SAUCE

Steps:

• Remove pheasant wings, stomachs and hearts, rinse thoroughly and place into a saucepan. Add crushed juniper berries (reserve some), lemon zest, wine and 1/8 liter of water (approximately 1/2 cup) and season with salt.
• Cover and cook for about 45 minutes on low heat. Strain broth through a sieve and return to the pan, simmer down until just a few spoonfuls left.
• Rinse and pat dry pheasants. Season with salt and pepper. Wrap each pheasant with a slice of bacon and tie with kitchen string. Heat butter in a pan and brown pheasants on all sides. Cover pan and finish cooking in preheated oven at 220°C (approximately 425°F) for about 40 minutes or until golden brown, basitng with cooking juice often.
• Remove bacon from the birds and and let pheasants brown for 10 minutes more, uncovered. Remove pheasants from the pan and keep warm wrapped in foil.
• Simmer down cooking sauce slightly. Crush remaining juniper berries in a mortar and add to the sauce. Add pheasant broth and cream, simmer down to creamy sauce, add chopped walnuts. Arrange pheasants on preheated plates and serve with the sauce.