 |
Aromatic Pheasant
Recipe By : Glynne Johns
Serving Size : 1 Preparation Time :0:00
Categories : Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce dried mushrooms
2 pheasants -- jointed
2 stalks lemon grass
1 fresh red chili -- (no seeds to hot)
2 inches fresh root ginger
1 lemon -- juice of
juice and grated peel of 1 orange
2 garlic cloves -- (2 to 3)
1 can blueberries
1 tablespoon arrowroot
3 tablespoons olive oil
Soak the mushrooms in water (not too much) for a couple of hours .
In
the bottom of a casserole dish put the olive oil and the pheasant joints
and brown quickly. Finely slice the lemon grass and finely chop the
ginger, chili and garlic and add to the pheasant with orange peel, lemon
&
orange juice and blueberries. Strain in the water from the mushrooms
and
push the mushrooms down between the pheasant joints. Season with salt
and
cover the casserole. Cook in the middle of the oven at 325 F for 2
Hours.
When cooked pour the juices from the casserole (keep the pheasant warm
in a
low oven) into a saucepan. Mix the arrowroot with a little water until
smooth and add to the saucepan stirring all the time until the sauce has
thickened. Pour sauce over pheasant joints and top with chopped
coriander
leaves. Serve with anything you like, rice, mashed potato and green
veggies. (tasty)
by Christopher E. Eaves
- - - - - - - - - - - - - - - - - -
|
