PHEASANT This is a sample recipe page from Recipe Girl.
Spice Up Your Recipes With Uncle Steve's: |
================================ 39th Parallel Pheasant - Korea Recipe By: Kathleen's Recipe Swap Amount Measure Ingredient Preparation Method 2 whole Pheasants-disjointed 1 pound Bok Choy or Chinese cabbage 3 tablespoons Fresh ginger 4 ounces Soy sauce 6 ounces Rice wine 6 cloves Garlic-minced 2 tablespoons Pepper chopped in one inch pieces 4 ounces Peanut oil 3 ounces Fermented black beans Put Bok Choy and pheasant in a large sauce pan and add enough water to cover. Add all remaining ingredients and bring to a boil. Cover and simmer forty minutes or until tender. ================================= Pheasant Normandy Recipe By: Judy Garnett Amount Measure Ingredient Preparation Method 2 Pheasants -salt & pepper to taste -lemon pepper to taste 2 c Dry shery -sour cream Thoroughly clean and dry pheasants. Season with salt, pepper, and lemon pepper. Place in roaster and add sherry. Cover and bake in 350 deg. oven for 1 hour. Baste frequently. Add more sherry, if needed. Remove lid and fill each bird with sour cream. Return to oven. Bake at 400 degrees for 30 minutes or until browned. Serve with wild rice and mushrooms. Serve 4 to 5. |