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Cooking Corner By: Bernice Volkens-PHEASANT HUNTER STYLE

November 15, 2013
Northern-Sun Print
This week opened up all cold and dismal. I hope this somber weather won’t be our typical weather for the rest of November. On top of it all the extra wind we had really blew any remaining leaves off the trees. Then the cold wind blew in some light snow and I was glad to be inside my warm house. These gloomy days are the kind that you have to create your own sunshine. I never mind November’s contrary weather anymore than I mind the snowy days of winter. I find if it is inclement weather it is best to stay indoors. It is the kind of day that wages one to take stock of all that is positive. It is kind of hard when you live in the country and winter is coming a little early, but November still will have some nice days. November also ushers in the “Hunting Season”, a time that once raised my hackles for a lot of senseless reasons. Just because I don’t have hunters in my family doesn’t mean that there are a lot of families who hunt or have hunters in their family Hunters are always looking for new recipes to prepare their game. This recipe is very good with its creamy spiced sauce. It came from my grandson, Jess, who is the only hunter in our family. I’ve used this sauce also on a roasting chicken. Cooking pheasant this way keeps it from being too dry, which can happen with wild game.

PHEASANT HUNTER STYLE 2 (1 3/4 to 2 lbs.) ready to cook pheasants salt and pepper 2 small onions 2 stalks of celery with leaves 10 thick slices of bacon 1/4 cup red current jelly 2 Tablespoons ketchup 2 Tablespoons sweet wine dash of Worcestershire DIRECTIONS: About 1-1/2 hours before serving. 1. Sprinkle cavity of each pheasant with salt and pepper; place 1 onion and celery stick in each. Tie the legs together with string. Place birds on a rack in open roasting pan. Completely cover breasts and legs with bacon, securing bacon with tooth picks. 2. Roast birds in oven at 375 degrees for 1 hour and 15 minutes until birds are tender, basting occasionally with pan juices. To test for doneness, pierce bird with 2-tined fork between legs and body; juices that escape should be clear, not pink. 3. About 15 minutes before birds are done, prepare sauce. In small sauce pan over low heat, cook current jelly, ketchup, wine and Worcestershire until smooth and jelly melts, stirring constantly. 4. When birds are done, remove bacon, onion and celery and discard.. Serve birds with sauce. Makes 2 to 3 servings. “Have a good and safe hunting season.”



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