Рецепт Steamed Pheasant Or Chukkar
Ингредиенты
|
|
Инструкции
- Place each bird on a sheet of heavy foil large sufficient to wrap and seal.
- Salt and pepper each and place onion, garlic and orange peel inside. Rub butter on breast, add in 1 Tbsp. wine. Wrap and seal tightly. Place birds in a large roaster or possibly iron pot and fill with water to cover. Add in 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 hrs at 150 . Remove birds and, in a small skillet, make sufficient 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).