On 2 Mar 2003 22:03:08 +0100, m...@o...pl wrote:

>>Droga grupo potrzebuje pilnie przepisu na takiego ptaszka co sie bazant nazywa.

prosze bardzo, ale po angielsku

1.

Fried Pheasant

Pheasant; skinned & .. quartered
Milk
1 ts Salt
2 c Flour
1 ts Pepper
1 ts Paprika
1/2 ts Onion salt
1/4 ts Cayenne
Oil
Hot cooked rice

Soak pheasant in milk at least 6 hours. Dredge in
flour seasoned with salt & pepper. Fry in 1" hot
oil until browned on both sides, turning once
only, about 20 minutes. Make gravy from drippings
in pan. Serve over rice.

2.
Pheasant Recipe Ingredients:

1 can (10.75-oz) cream of chicken soup
1/2 cup Apple cider
1 tsp. Worcestershire sauce
3/4 tsp. Salt
1/3 cup Chopped onion
1 Clove (small) garlic, minced
1 can (4-oz) sliced mushrooms, drained
2 Pheasants
Paprika


Blend all ingredients except pheasants and paprika. Pour over
pheasants and sprinkle with paprika. Bake, covered, for 1-1/2 to 2
hours. Remove cover the last 30 minutes of cooking. After 1 hour,
sprinkle again with paprika.

3.

1 pheasant
2 tablespoons oil
2 tablespoons flour
2 teaspoons chicken bouillon
1/2 cup water
1 can cream soup (celery, chicken or mushroom)
1 cup sour cream
2 cups half-and-half
1 cup water
salt and pepper
1. Fry pheasant in oil until brown.
2. Take out of pan.
3. To pan add flour and bouillon dissolved in 1/2 cup water.
4. Add soup, sour cream, half-and-half, 1 cup water, and salt and
pepper.
5. Add pheasant and bake at 350? until pheasant is tender.

4.

Juiper Pheasant Recipe

3 dressed pheasants
6 sliced bacon
1 stick melted margarine
1/2 cup Juniper berries
1/4 cup cooking oil
1/2 tsp salt
1/4 tsp black pepper

Sprinkle the pheasants with salt and pepper, place them in a casserole
dish breast side up and drape bacon strips over them. Pour cooking oil
and melted margarine over the the pheasant. Spread juniper berries
around the pheasants. Place the casserole in a preheated 375 degree
oven, let it cook for 1/2 hour, or until tender, baste frequently as
it cooks.

5.

Normandy Pheasant

1 large ovenread Pheasant

1/2 cup butter

salt and Freshly ground black pepper

2 lbs gooddessert apples, peeled, cored and sliced

1 cup heavy cream

1/4 cup Calvados (or apple-jack as a substitute)


Preheat the oven to 350 degrees.. Melt half the butter in a large
frying pan. Add the pheasant, season with salt and pepper, and brown
it all over. Melt the remaining butter in another frying pan. Add the
apple slices and cook them until golden brown. Put a layer of apple
slices in a deep casserole dish in which the pheasant will fit
securely. Place the bird on top of the apple slices, breast down, and
pack it around with the rest of the apple. Pour in one-third of the
cream.

Roast , cover for 1 hour or until the pheasant is cooked, turning the
bird over after 30 minutes. Remove the casserole from the oven and
increase the heat to 450 degrees. Pour in the remaining cream and then
the Calvados (or apple-jack) over the pheasant. Adjust the seasoning,
cover the casserole and return it to the overn for 5 minutes. Serve
from the casserole. Serves 2-3

6.

Crock Pot Pheasant
Tender and Tasty!

2 pheasants (whole)
1 10oz. can cream of mushroom soup
6 stalks celery
6 carrots
1/4 tsp. crushed sage (optional)
1/2 tsp. paprika

Rinse pheasants with cold water and pat dry. Salt and pepper to taste.
Cut celery and carrots to 1 inch slices. Place the celery and carrots
in the bottom of the crock pot. Mix spices and soup and pour into the
crock pot. Place pheasants on top of the vegetables and soup.

Cook on high for 4-6 hours.
Serve over bed of wild rice!

7.

The Celtic Kitchen
Pheasant Breasts with Apple and Fresh Ginger

This recipe combines apples, onions and pheasant in a dish which is
delicious as well as extremely healthy.

Ingredients
6 Pheasant breasts (keep the legs and carcasses for soup)
2 Tablespoons Sunflower Oil
2oz. Butter
3 Onions, Skinned and thinly sliced
1 Clove of garlic skinned and chopped finely
1 piece of fresh ginger, about 2", peeled chopped finely
3 Good eating apples, e.g. Cox's, peeled, cored and chopped
1 Tablespoon flour
3 Pint stock and dry cider mixed
Salt and freshly ground black pepper

Method
Melt the butter and heat the oil together in a wide pan - a deep
frying pan or similar. Brown the pheasant breasts on each side and put
them, once browned, into a warmed ovenproof dish. Add the sliced
onions, garlic and ginger to the pan and cook over a moderate heat,
stirring occasionally to prevent sticking, till the onions are
transparent looking. Add the chopped apples and flour and stir in,
cooking for a minute before pouring in the stock and cider, stirring
continuously till the mixture bubbles.

Season with salt and freshly ground black pepper and pour over the
pheasant breasts in the ovenproof dish or casserole.

Cover with a lid and cook in a moderately hot oven 350?f, 180?c, for
about 30 minutes. Serve with creamy mashed potatoes (even better with
plenty of chopped parsley and chives beaten into them) and a green
vegetable - cabbage goes extremely well with this. If you make the
dish in advance, only cook it for 20 minutes, then for a further 30
very gently simmering before serving.

8.

STUFFED PHEASANT

Take a look at the game merchants on the site and find a pair of
birds, organic or otherwise, but make sure they have been hung for at
least a few days

A brace of pheasants boned by the butcher
Stock from browned and then boiled carcasses, carrots, onions and
celery.
2 large onions
4 cloves of garlic
12-15 juniper berries
2 bay leaves
Rosemary
Thyme
10 fl oz red wine
FOR THE STUFFING
1 lb leeks
2 oz butter
12 oz seeded black grapes
1 onion
1 clove garlic
12 oz sausagemeat
1 egg
4 oz breadcrumbs
Sage
Rosemary.
Marinade the boned pheasants in all the other listed ingredients apart
from the stock.

Chop the leeks and cook them until soft in the butter in a pan.

Halve and seed the grapes.

Make the stuffing from the onion, garlic, sausagemeat, breadcrumbs,
sage and rosemary and add salt and pepper. Cook this stuffing in the
oven for an hour at a low heat in order to ensure that it is cooked
through when being served.

Remove the pheasants from the marinade and then proceed to stuff them.
At the bottom stuff with the sausagemeat stuffing. Then a layer of the
leeks and finally with the grapes stuffed into the top of the birds.

Place in a roasting tin a base that allows the fat and juice to drain
off and roast for 60 -75 minutes in the middle of the oven at 5 - 6.

Add the stock to the marinade and reduce quickly. Strain to leave the
liquid and reduce to around half a pint. When the pheasants are
resting add the juices from the birds to the sauce. Thicken with a
little flour to take up any fat that gets in and then thicken with
cold butter whisked in. Season.

Carve the birds from the top to the bottom to achieve a frame of
white/pink meat encasing the three different coloured stuffings.
Drizzle the sauce over and feast with dauphinois potatoes and green
vegetables al dente.

9.

Beer Batter Pheasant
Ingredients
1 Pheasant Breast, boned
and cut in 2" strips
1 Cup of flour
1 cup of corn meal
1 can of beer
salt and pepper

Cooking Instructions
Mix flour and corn meal
Add enough beer to make batter as thick as pancake batter
Fry strips til golden brown


10.

Hawaiian Pheasant


2 Pheasants, cut in serving-size pieces
1/4 cup soy sauce
1 teaspoon ginger
1/2 teaspoon salt
1 tablespoon dried
minced onion
1/2 cup orange juice
1 (16 ounce) can
pineapple chunks, drained and juice reserved
2 teaspoons cornstarch
1/4 cup cold water


Place pheasant pieces in
slow-cooker. combine soy sauce, ginger, salt, onion, orange and
pineapple juice, pour over
pheasant. Cook, covered, on low setting for 6 to 8 hours. Remove
pheasant pieces and set aside.
Mix cornstarch with water, gradually add to hot liquid in cooker
and heat until thickened. Add
pineapple chunks and pheasant pieces; heat thoroughly.