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The Upland Cookbook
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Supreme Pineapple Pheasant
Ingredients:
- 2 cut-up pheasants of about 2 pounds each
- 1/4 cup oil
- 2 cored apples, cut into quarters
- 1 sweet onion, cut into 1/4-inch slices
- 4 small to medium celery stalks
- 1/4 cup butter
- 2 teaspoons salt
- 1/4 teaspoon pepper
Directions:
Place the pheasant pieces in roasting pan and add oil. Arrange the onion,
apple and celery among the pieces. Dot the meat with butter and sprinkle it
with salt and pepper. Cover the roasting pan and bake at 325 for 2 hours or
until the meat is tender. Drain off fat, discard vegetables and apples,
and then make pineapple sauce.
Pineapple Sauce Ingredients:
- 2 tablespoons cornstarch
- 2/3 cup brown sugar
- 10-ounce can crushed pineapple
- 1/2 cup sherry or fruit juice
Combine cornstarch and brown sugar. Add the pineapple. Stir and cook until
thick and clear. Add sherry or fruit juice and heat. Pour over pheasant.
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