"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Braised Orange Glazed Pheasants Recipe

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This recipe for Braised Orange Glazed Pheasants, by , is from Klick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Scott Benjamin
Added: Monday, May 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 whole pheasants dressed
sea salt
black pepper
olive oil
1 large yellow onion diced
1/2 head celery diced
3 carrots diced
6 cloves garlic crushed
1/2 cup flour
4 cup chicken stock
4 cup Chardonnay
3 sprigs Italian parsley
2 sprigs thyme
3 bay leaves
3 cinnamon sticks
1 cup whipping cream
1 jar orange marmalade
1/2 cup Grand Marnier

Directions:
Directions:
Trim pheasants into halves, rinse, pat dry and season with salt and pepper. Sear in lightly smoking olives oil until golden brown on both sides. Place in roasting pan. To the pan the pheasants were browned in, add and sweat onion, celery, carrots and garlic. Toss 1/2 cup flour with vegetables, then add chicken stock and wine, simmer until thickened. Add thickened veg mixture along with parsley, thyme, bay leaves and cinnamon sticks to pheasants in roasting pan. Cover and roast at 350 for 2 hrs. 15 min. Remove pheasant from pan, strain off vegetables and discard. Reserve braising liquid in fridge and chill. Remove excess fat from liquid. Reserve 1 cup liquid, and return the remaining liquid to a simmer and reduce by 4. Add 1 cup cream and salt and pepper to taste. Combine reserved 1 cup braising liquid with marmalade, Grand Marnier and thicken. Rest pheasant to room temp, cover with glaze, roast until warm and glaze starts to brown. Serve atop a ladle of reduced braising liquid.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
a LONG time!
Personal Notes:
Personal Notes:
This is served as a special entree at our restaurant. Lots of work, but worth it!

 

 

 

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