|
|
|
All I Want for Christmas is My Son Back
The holidays are upon us … and how they churn up our emotions. The expectations … the memories … the empty chairs … Somewhere there’s the Norman Rockwell family celebrating , but it was never at my house. Was it at yours? A client and I have in...
Are Toys & Video Games The Right Christmas Gifts For Kids?
It’s the age of innocence when their eyes a little brighter and their smile are full of possibilities. Their minds are being shaped by everything around them and it’s important to make sure that those surroundings are positive and promote good...
Democrats Turn Christmas Into Political Stunt
We often hear from the "other side" of the isle how it is
Republicans and Conservatives that are grinches and that they
are mean and insensitive lying bastards without a care for
civility. Ok, I admit I am blunt at times, but at least...
How to Save Money at Christmas
Do you know how to save money at Christmas and still have fun? Sounds impossible but it can be done. Everyone assumes that in order to enjoy the festive season one has to throw money at it when in fact the opposite can be true. Research has...
Tips On Hosting a Christmas tree trimming party
Do you remember when the Christmas season was less of a hassle and more of a joyous time spent with family and friends? Back in the day, families just seemed to have enough time to sit back and enjoy the holiday season. Today, on the other hand,...
|
|
| |
|
|
|
|
Christmas Recipes: Main Dishes. No.8 of 12 - Christmas Pheasant
Christmas recipe serves: 6
calories per serving: 490
preparation time: 30 minutes
cooking time: 2 hours 15 minutes
suitable for freezing (after step 4)
Christmas recipe ingredients:
* shallots or small onions, 225 g (8oz)
* streaky bacon, rindless 225 g (8 oz)
* pheasants, oven ready, brace
* salt and pepper
* oil, 30 ml (2 tbsp)
* butter, 50 g (2 oz)
* garlic cloves, 2
* Madeira, 300 ml (10 fl oz)
* beef stock, 600 ml (1 pint)
* thyme, fresh (sprig) or dried (pinch)
* bay leaves, 2
* juniper berries, 6
* orange, pared rind and juice from 1
* recurrant jelly, 90 (ml) (6 tbsp)
* chestnuts, peeled 225 g (8 oz), canned, frozen or vacuum-packed)
* garnish, thyme (fresh)
Christmas recipe instructions:
1. Remove the backbone and knuckles from the pheasants and cut into four pieces each. Season with salt and pepper. Cut up some bacon and peel the shallots.
2. Brown the shallots and bacon in the butter and oil and put to one side. Add the pheasant, two pieces at a time and fry until golden. Then reome the pheasant and put to one side.
3. Add crushed garlic to the
casserole dish along with the stock, thyme, juniper berries, bay leaves, the pared orange rind and half the Madeira. Heat to boiling and add the pheasant. Cover and cook at gas mark 3 (170 degrees centigrade, 325 F) for 60 minutes.
4. Add the redcurrant jelly, bacon and shallots. Cook for an additional 45 minutes or until the pheasant is tender.
5. Prepare the marinade by soaking the cranberries and chestnuts in the remaing Madeira and orange juice for 30 minutes.
6. From the casserole, remove the bacon, vegetables and pheasant and keep warm. Reduce the remaining liquid till it is syrup like. Add the marinade from step 5 and simmer for 5 minutes more.
7. To serve, season and pour the sauce over the pheasant, bacon and vegetables. Garnish with fresh thyme.
About the Author
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing
you christmas recipes and unique gifts for christmas including their
online home collectibles and russian gifts stores.
This article may be re-published in its entirety as long as the author bylines in the resource box are included and urls kept live.
|
|
|
|
|
|