3 pheasants and
� lb. chicken livers
6 tablespoons butter
1 bay leaf
pinch of thyme
2 tablespoons evaporated milk
3 diced shallots
3 tablespoons chopped parsley
1 cup game stock or diluted consomm�
2 tablespoons bread crumbs fried crisply in butter
Cook livers 3-4
minutes in the butter with seasonings. Discard bay leaf, force mixture through
coarse sieve, bind with the milk. Partially fill orifices of the birds with the
mixture, truss and place side by side in a casserole, adding game stock or
consomm�. About 40 minutes in a 375� oven, covered, will give you tender birds.
Split them, arrange on a hot platter, put some of the stuffing in each half,
and sprinkle with juice of lemon.
Reduce stock to
about half a cup, pour over the pheasant halves. Saut� the bread crumbs in
butter until golden, sprinkle over the pheasants. Serve with a garnish of
alternate slices of lemon and orange. Try to use small, young birds, if
This is a favorite hunting-cabin recipe, but it's equally good when prepared in
your kitchen. Split young birds, rub with seasoned flour, saut� until brown in
a little diced onion and butter. Place skin side up in a casserole, surround
with country-smoked sausages, half cup of chopped carrots and onions, one
tablespoon chopped parsley, a pint of dry white wine. Cover and consign to a
325� oven until meat is tender. Remove birds to a hot platter, surround with
the sausages. Reduce pan juices about one-half, add a quarter glass of tart
jelly—and pour over the birds.
If your family is
kind and you discover some oddments of roast pheasant in the refrigerator, you
are in luck. You have the makings of a glorious dish in the legs, second joints
and possibly some breast slices from a brace of birds.
Put just a little
butter in a pan with the meat, leave it on just enough heat to keep the meat
warm. In a deep frying pan, saut� one diced onion in two tablespoons olive oil,
brown slightly, add one diced shallot, one mashed clove garlic, one and a half
tablespoons of flour. Blend and cook over moderate fire.
Add slowly, under
vigorous stirring, two-thirds cup of claret. Let the sauce thicken and add one
cup canned tomatoes cut into small pieces, a half teaspoon salt, a generous
sprinkle of freshly ground pepper, a fagot of two stalks celery, six sprigs
parsley, half small bay leaf.
Remove meat from
the bones, cut into bite size and return to the pan. Add bones and skin to the
sauce and simmer for one hour, strain and pour over the pieces of meat while
very hot. Top with broiled mushrooms and serve with wild rice.