Steamed pheasant or chukkar

4 Servings

Ingredients

Quantity Ingredient
4 Game birds
Salt
Pepper
¼ Onion; sliced (per bird)
1 Clove (small) garlic (per bird)
Orange peel (per bird)
1 tablespoon White wine (per bird)
Butter or margarine

Directions

Place each bird on a sheet of heavy foil large enough to wrap and seal.

Salt and pepper each and place onion, garlic and orange peel inside. Rub butter on breast, add 1 Tablespoon wine. Wrap and seal tightly. Place birds in a large roaster or iron pot and fill with water to cover. Add orange peel, a few slices of onion, butter, salt, pepper and wine to the water.

Bring water to a boil, cover with lid and place in oven for 3 hours at 150ø. Remove birds and, in a small skillet, make enough roux for gravy.

Use remaining liquid in cooking pot with roux to make gravy. Season to taste. Yield: 1 to 2 birds per serving (depending on size).

IRENE DAVIS (MRS. GEORGE H.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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