"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Fesen June (Pheasant Dear) Recipe

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This recipe for Fesen June (Pheasant Dear), by , is from The Vision of Hope Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Shohrati
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Enough chicken pieces (may use all pieces or just legs and breast meat only) to serve the amount of people you are cooking for! Duck meat or pheasant can also be used (pheasant is the original meat used)
pecans which have been chopped into small pieces
1-1 1/2 white onions
1 can of cranberry sauce (jellied kind)
white vinegar to taste
small amount of sugar to taste
salt and pepper to taste

Directions:
Directions:
Brown the chicken first with half the onions added later near the end of cooking, cook half the onions with pecan pieces until soft and disintergrated into a sauce (after the chicken is done.) Blend in cranberry sauce and very small amounts of vinegar with a little sugar to taste. Adjust the salt and pepper to taste. Then cook all together to blend the flavors, in the frying pan or you may cook together in the oven on 375 degrees. When well done, but not dry, (Keep boiling water on hand to adjust the dryness/moisture of the dish) serve over rice with a cucumber/tomato diced /cilantro chopped very small/ salad on the side dressed with lemon juice and olive oil, salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4-6 people
Personal Notes:
Personal Notes:
Recipe may be doubled for a larger gathering.

 

 

 

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