I then made a quick
wine sauce and served the creamed dish over brown rice. Toast points could have
easily replaced the rice.
By the way, Barry gave this "rave" reviews . . . but maybe he just enjoyed the fact that he had the night off from cooking!
Pheasant in Wine
Sauce . . . a la Veal 4 or 5 servings
1 pheasant cooked all day on low in the crockpot* -- remove
from bone and tear or cut into easy-to-eat pieces
About 1½ teaspoons olive oil
1 small onion, diced
1½ ribs of celery, diced
½ teaspoon Kosher salt
¼ teaspoon coarse pepper
2 tablespoons olive oil
¼ cup white wine
½ cup chicken broth
½ cup heavy cream
About 1/3 cup frozen peas (no need to defrost them)
About ¼ cup grated Parmesan cheese + extra for serving, if
desired
3 to 4 tablespoons lightly packed and coarsely chopped
parsley + extra sprigs of garnish
1. Heat
the 1½ teaspoons of olive oil. Add diced onion and sauté, adding celery as the
onion begins to soften.
2. Add
cooked and cut up pheasant and season with salt and pepper; sauté briefly and
remove to a dish.
3. In
the same pan, add about 2 tablespoons more olive oil and heat on medium to
medium-high heat. Add ¼ cup white wine and ½ cup chicken broth. Heat until
volume reduces by about half.
4. Add
½ cup cream, peas and grated Parmesan cheese.
5. Stir
in reserved pheasant mixture. Sprinkle with chopped parsley and check to see if
additional seasoning is needed.
6. Serve (over rice or toast points) with
additional Parmesan and additional sprigs of parsley if desired.
Pheasant cooked in crockpot
1 pheasant
Chicken broth to almost cover
Sprigs of garden herbs – leave them on the stem (I used
thyme, sage, parsley and oregano)
1. Load
all ingredients into the crockpot.
2. Set
on low and cook for approximately 8 hours. Remove pheasant; cool slightly and remove meat from bones. Cut into serving sized pieces.
Recipe without photos
. . .
Pheasant in Wine
Sauce . . . a la Veal 4 or 5 servings
1 pheasant cooked all day on low in the crockpot* -- remove
from bone and tear or cut into easy-to-eat pieces
About 1½ teaspoons olive oil
1 small onion, diced
1½ ribs of celery, diced
½ teaspoon Kosher salt
¼ teaspoon coarse pepper
2 tablespoons olive oil
¼ cup white wine
½ cup chicken broth
½ cup heavy cream
About 1/3 cup frozen peas (no need to defrost them)
About ¼ cup grated Parmesan cheese + extra for serving, if
desired
3 to 4 tablespoons lightly packed and coarsely chopped
parsley + extra sprigs of garnish
1. Heat
the 1½ teaspoons of olive oil. Add diced onion and sauté, adding celery as the
onion begins to soften.
2. Add
cooked and cut up pheasant and season with salt and pepper; sauté briefly and
remove to a dish.
3. In
the same pan, add about 2 tablespoons more olive oil and heat on medium to
medium-high heat. Add ¼ cup white wine and ½ cup chicken broth. Heat until
volume reduces by about half.
4. Add
½ cup cream, peas and grated Parmesan cheese.
5. Stir
in reserved pheasant mixture. Sprinkle with chopped parsley and check to see if
additional seasoning is needed.
6. Serve (over rice or toast points) with
additional Parmesan and additional sprigs of parsley if desired.
Pheasant cooked in crockpot
1 pheasant
Chicken broth to almost cover
Sprigs of garden herbs – leave them on the stem (I used
thyme, sage, parsley and oregano)
1. Load
all ingredients into the crockpot.
2. Set
on low and cook for approximately 8 hours.
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