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Roast Pheasent In Applejack & Cream Sauce

Roast Pheasent in Applejack & Cream Sauce recipe image
This International sauce features Pheasent, Onion [finely chopped], Butter, Livers [finely. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 147.3
Dietary: Gluten-free
Description
This International sauce features Pheasent, Onion [finely chopped], Butter, Livers [finely. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Pheasent
  • 1/4 cup Onion [finely chopped]
  • 2 tablespoon Butter
  • 2 Pheasent Livers [finely
Directions
  1. 1
    Chopped] 1 1/2 c Day old bread [cubed] 2 tb Butter 1/2 c Apple [chopped & peeled] 1 tb Parsley 2 tb Butter [softened] 4 sl Bacon [halved] 1/4 c Apple jack 1/2 c Chicken stock 1/4 c Apple jack 1/4 c Heavy
  2. 2
    cream 1) Rinse the pheasent and
  3. 3
    pat dry inside and out.
  4. 4
    Saut the onions and liver in 2 tb butter for 2 to 3 min.
  5. 5
    stirring frequently, then pour into a bowl.
  6. 6
    Saut the bread in a mixture of the pandrippings and 2 tb of butter for 3 to 4 min.
  7. 7
    add to the liver mixture 2)
  8. 8
    Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities.
  9. 9
    Truss the birds as you would chickens 3)
  10. 10
    Arrange the bacon over the breasts and legs, and
  11. 11
    place breast side up on rack in roasting pan.
  12. 12
    Roast in 375 oven for 30 min.
  13. 13
    then salt and pepper to taste 4)
  14. 14
    Heat c of applejack in small saucepan and ignite and
  15. 15
    pour over birds.
  16. 16
    Baste with the pan juices, and bake 10 min.
  17. 17
    longer or `til brown, crisp, and tender 5) Place the birds on a heated platter.
  18. 18
    Add the chicken stock, remaining c applejack to the pan jusces boiling for 2 to 3 min.
  19. 19
    add the
  20. 20
    cream , bring to a
  21. 21
    season as desired and
  22. 22
    serve over pheasent cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet at (315) 786-1120

Nutrition Facts

Servings 4

Amount Per Serving
Calories 147.3kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 4.6g23%
Cholesterol 252.1mg85%
Sodium 75.8mg4%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.3g2%
Sugars 1.0g
Protein 13.2g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, applejack, apples, baking, boiling, butter, chopped, cream, finely, international, livers, onion, pheasent, roast, roasting, sauce, stuffing, title, vegetarian
Read it online: https://www.chefs-mate.com/recipe/roast-pheasent-in-applejack-cream-sauce/