PHEASANT AMERIND

      Title: PHEASANT AMERIND
  Categories: Game
       Yield: 2 Servings
  
       2 lb Pheasant hen, cleaned
            -(up to 2 1/2 lb)
       1    Onion, quartered
       1    Bay leaf
       6    Peppercorns
       1 sm Carrot, sliced
       1    Celery stalk, sliced
       1 ts Salt
       4 tb Butter
       1 pn Thyme, powdered
     1/4 ts Rosemary, dried
            -and crumbled
     1/4 c  Mushrooms, chopped
       2 tb Flour
       2 tb Black walnut meats,
            -finely chopped
  
   COOK BIRDS:  Split pheasant down the breastbone (or have your butcher
   do this).  Rinse the halves, place in a deep pot and barely cover
   with water. Add bay leaf, onion, carrot, celery, salt and peppercorns.
   
   Bring to rolling boil, then turn down heat and simmer for
   approximately 30 minutes, or until tender.  Remove foam and scum as
   it forms. Remove bird(s) from broth, reserving the broth.
   
   Using a heavy skillet, saute the halves in about 2 T of the butter
   until golden.  Place birds into small roasting pan or casserole with
   just enough water to cover the bottom of the pan. Sprinkle with thyme
   and rosemary. Bake, lightly covered with foil, for 30-40 minutes at
   350 degrees F.
   
   MAKE GRAVY:  While the birds are in the oven, strain the broth and
   boil rapidly down to about 2 cups.
   
   Brown the mushrooms using the same skillet in which you browned the
   pheasant. Remove the mushrooms and keep them warm.
   
   Melt the remaining 2 T  of butter in the skillet.  Add the flour,
   stirring up the browning from the pan. Cook over moderately high heat
   until golden brown. Blend in the broth using a wire whisk.
   
   Add mushrooms and continue cooking approximately 1-2 minutes. Turn
   down heat, cover and keep warm until pheasant is roasted.
   
   When the pheasants are cooked, remove them from the oven and scrape
   the herbs from the skin. After placing the pheasant halves on a warm
   platter (or leaving them in the casserole), pour the gravy over the
   pheasant. Garnish with the chopped nutmeats and serve. This dish is
   particularly good with wild rice.
   
   NOTES:
   
   *  Pheasant in the North American tradition -- This recipe is adapted
   from the exceptionally good, controlled-circulation Recipes Only
   Magazine. The original dish was created by Mary Richard for use in
   her Teepee Restaurant, in Winnipeg. I found some of the ingredients
   hard to locate in a hurry and used what I had available with good
   results. You can substitute rock Cornish hen, guinea fowl, or chicken
   for the pheasant and hazelnuts, filberts or walnuts for the black
   walnuts.
   
   : Difficulty:  easy once you have the all the ingredients ready.
   : Time:  40 minutes preparation, 80 minutes cooking.
   : Precision:  measure the spices.
   
   : G.  Roderick Singleton
   : Syntronics Manufacturing Inc., Toronto, Ontario, Canada.
   : gerry@syntron.uucp     utzoo!syntron!gerry
   
   : Copyright (C) 1986 USENET Community Trust
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