Pheasant en casserole - united states

6 servings

Ingredients

Quantity Ingredient
1 Pheasant-whole
4 tablespoons Butter
3 tablespoons Salmis sauce
3 tablespoons Pomegranate juice
8 Sections seedless oranges
1 cup Black grapes, peeled

Directions

SJK From

: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Clean and pluck a young pheasant, truss the bird and place it in a large skillet with the butter. Cook very slowly for twenty minutes and transfer the bird to an earthenware casserole. Pour the butter from the skillet over the pheasant and add the grapes, orange pieces, salmis sauce and pomegranate juice. Simmer for ten minutes and serve in the casserole with a dish of bread crumbs, soaked in butter, on the side.

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