Pheasant Georgian Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pheasant (s), ready to cook or a duck
- 500 g rapes, reen
- 150 g walnuts
- 3 oranges, squeezed
- 200 ml tea, green
- 250 ml Madeira
- 100 ml game stock
- 45 g butter
- salt
- Black pepper
- Jam (orange jam)
Print Recipe
Pin Recipe Instructions
- Stuff the bird with the grapes and 2/3 of the walnuts and place in a roasting pan. Pour in the orange juice, tea, Madeira and game stock. Finely chop the remaining walnuts and mix with the butter. Brush the bird with this mixture. Do not season too much with salt and pepper. Cover the roasting pan and place in the oven at 200 ° for a good hour.
- Take the bird out of the roaster and strain the gravy into a saucepan. Reduce this stock until the sauce is almost syrupy. Divide the bird into portions and keep warm in the oven. Arrange on a saucepan with the orange jam.
- Tips: The orange jam is served instead of cranberries, as is usual with game.
- Better to use duck for good eaters. Pheasant tastes better, however.
- This goes well with champagne cabbage or apple red cabbage and mashed potatoes and apple casserole.
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