Supreme Pineapple Pheasant - Upland Cookbook Recipe

The Upland Cookbook
Cookbook Home | A-C | D-F | G-I | J-L | M-O | P-R | S-V | W-Z

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.

Browse The Upland Cookbook Here:
Cookbook Home | A-C | D-F | G-I | J-L | M-O | P-R | S-V | W-Z