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Post by Ronnie Williams on Dec 27, 2005 13:57:47 GMT -5
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Post by Ronnie Williams on Jan 17, 2006 10:05:29 GMT -5
PHEASANT NUGGETS
1 pheasant, cut into 1-inch chunks
Batter:
1 cup flour
2 tbsp. cornstarch
2 tbsp. Parmesan cheese
2 tbsp. parsley
1 tsp. dried fine herbs
1 cup ice water
1 egg yolk, beaten
2 egg whites, stiffly beaten
1/2 tsp. salt
Make herb batter by stirring together flour, cornstarch, cheese, parsley, herbs, and salt. Make well in center. Beat ice water and egg yolk together and add all at once to dry ingredients. Dip pheasant chunks into batter and deep-fat fry until done. Serve with sweet and sour sauce or mustard sauce.
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Post by Ronnie Williams on Jan 17, 2006 10:05:51 GMT -5
ROASTED PHEASANT #1
1 pheasant
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
3 lemon slices
3 stalks celery
1/3 cup melted butter
6 bacon slices
1 med. onion
1 (3 oz.) can mushrooms
1 chicken bouillon cube
Wild rice
Sprinkle salt and pepper on pheasant. Put bay leaf, lemon slices, and celery in bird's cavity. Place breast side up in roasting pan. Dribble melted butter over breast and place bacon strips on top of bird. Mix onion, mushrooms, and reconstituted bouillon cube together and pour into bottom of roasting pan. Bake at 350 degrees for 30 minutes per pound or until bird is tender. Serve with wild rice. 4 servings.
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Post by Ronnie Williams on Jan 17, 2006 10:06:09 GMT -5
ROASTED PHEASANT #2
1 pheasant
1 qt. boiling water
1 cup chopped celery
Salt and pepper
1 onion, chopped
4 bacon strips
1 cup water
Clean pheasant. Place in pan and pour boiling water over it and into cavity. Drain. Place celery and onion or favorite dressing inside bird; do not sew up or truss. Rub with salt and pepper; place bacon across breast. Add one cup of water for basting and roast in moderate oven (350 degrees F.) for 2 hrs. or until tender.
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Post by Ronnie Williams on Jan 17, 2006 10:06:32 GMT -5
LEMON PHEASANT
1 pheasant, bones and cut into small pieces
1 tbsp. sherry or hearty burgandy
1 tbsp. soy sauce
2 eggs
1/4 cup cornstarch
1/2 tsp. baking powder
1 to 2 cups salad oil
1/3 cup sugar
1 tbsp. cornstarch
2 tbsp. lemon juice, plus water to make 1 cup liquid
Pepper
Lemon, thinly sliced
Combine pheasant with wine and soy sauce in a larg bowl. Let stand for 30 minutes. Turn frequently so all pieces are covered with sauce. Beat eggs in a small bowl and beat in 1/4 cup cornstarch and baking powder to form a smooth batter. Heat oil to 350 degrees F. in wok or large skillet.
Coat bird with batter and fry until browned. Combine sugar, 1 tbsp. cornstarch, water-lemon juice combination, plus a few drops of yellow food coloring. Put in saucepan and boil until clear. Add more sugar or lemon if needed. Pour sauce over fried phesant and serve on a bed of lettuce. Garnish with thin lemon slices and serve with steamed rice.
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