Thursday, December 26, 2002

While wandering through the supermarket late this evening in a rather bleary-eyed stupor, (following the viewing of the new Sandra Bullock--Hugh Grant movie, thus the stupor) I perked up a bit to see a few frozen Maiden Rock Pheasants for sale amidst the turkey breasts and ducklings.  I'd never seen them for sale before.  I popped one into my cart ($14) and now have it defrosting in the refrigerator for tomorrow night's supper.  However, I'm not sure what to do with it.  As I've mentioned, I trust very few recipes I find on the internet, unless I know and respect the source. And none of my cookbooks has produced a pheasant recipe.  So. . .I guess I'll have to trust the Internet for guidance.  Here are two simple recipes I stumbled across--no idea who they came from: Braised Pheasant" (for crockpot) 2 pheasants (about 1 1/2 pounds each) or 1 pheasant (3 pounds) salt and pepper 1 onion, sliced 2 carrots, pared and quartered 2 slices lean smoked bacon 1/4 cup chicken broth 1/4 cup dry sherry or broth Season cavity of each pheasant lightly with salt and pepper. Arrange sliced vegetables in bottom of Crock-Pot. Place pheasant on top of vegetables. Cut bacon slices in half and place over each breast. Add broth and sherry. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours. (serves 2-4) "Roast Wild Pheasant" 1/2 cup grape jelly 1/2 cup water 1 pheasant, dressed 1 cup celery, chopped 1 cup onion, chopped salt and pepper to taste 1 cup margarine lemon juice   Wash and pat dry meat. Wipe cavity well with lemon juice. Combine celery and onion mixture. Stuff pheasant with this but do not close cavity. Fold wings over the back, tuck in the neck skin and hold with a skewer; tie legs together. Place breast side up on a rack in a roasting pan. Add 1/2 cup water, cover with foil and roast at 350 degrees until tender. Allow 15 to 20 minutes per pound. When meat is cooked, remove foil and add 1/2 cup grape jelly to drippings. Cook uncovered for 15 minutes, basting frequently. Uh-oh.  Would you trust any recipes that came from this site?  http://www.angelfire.com/country/RobinsNest/index2.html      comment []11:27:41 PM     Chaos reigns, in the kitchen, living room, bedroom and even the bathroom.  When I am at a loss as to where to start, I fill up the sink with hot water and a lot of suds.  At least I then feel I am getting somewhere. But I'm not getting anywhere further with this weblog until there is a semblance of order in the house.  comment []2:38:30 PM

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