Poultry Recipes

Aromatic Pheasant

Recipe By : Glynne Johns
Serving Size : 1 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce dried mushrooms
2 pheasants -- jointed
2 stalks lemon grass
1 fresh red chili -- (no seeds to hot)
2 inches fresh root ginger
1 lemon -- juice of
juice and grated peel of 1 orange
2 garlic cloves -- (2 to 3)
1 can blueberries
1 tablespoon arrowroot
3 tablespoons olive oil

Soak the mushrooms in water (not too much) for a couple of hours .
In
the bottom of a casserole dish put the olive oil and the pheasant joints
and brown quickly. Finely slice the lemon grass and finely chop the
ginger, chili and garlic and add to the pheasant with orange peel, lemon
&
orange juice and blueberries. Strain in the water from the mushrooms
and
push the mushrooms down between the pheasant joints. Season with salt
and
cover the casserole. Cook in the middle of the oven at 325 F for 2
Hours.
When cooked pour the juices from the casserole (keep the pheasant warm
in a
low oven) into a saucepan. Mix the arrowroot with a little water until
smooth and add to the saucepan stirring all the time until the sauce has
thickened. Pour sauce over pheasant joints and top with chopped
coriander
leaves. Serve with anything you like, rice, mashed potato and green
veggies. (tasty)

HELLS CANYON CHUKAR STIR-FRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Chukar breasts
2 Egg whites
1/2 ts Salt
2 ts Cornstarch
3/4 c Oil, peanut
-----ADD-----
1/2 c Cashews or almonds, unsalted
4 Green onions, cut diagonally
4 tb Wine, Chinese rice
2 tb Soy Sauce
1/2 lb Peas, stems removed
-OR-
8 oz Peas, frozen, thawed

Wash chukar and pat dry. Cut inot 1/2" cubes. Mix egg
whites, salt and cornstarch. Add chukar and toss to
coat. Refrigerate for 20-30 minutes.

Heat oil in wak or deep-sided saute pan. Add chukar
and quickly stir-fry. Don't let pieces stick together.
Cook 3 minutes. Remove chukar to plate with slotted
spoon. Reserve 2 T oil and pour into clean pan or wok
on high heat. Add the addtional ingredients. Stir-fry
cashews or almonds and green onions for 1 minute. Add
rice wine, soy sauce and chukar to pan. Stir 1 minute.
Add snow peas and stir 1 minute. Transfer immediately
to heated platter. Serve with rice.

Pheasant Veronique

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pheasants
Salt and pepper
3 oz Butter
1 pt Chicken stock
1 1/2 ts To 2 ts arrowroot
8 oz Seedless white grapes
4 Tbsp Double cream
1 tsp Lemon juice

Set oven at 350 or gas 4. Wipe the pheasants, season, and rub well
all
over with butter. Put a knob of butter inside each bird. Place the
pheasants breast side down in deep pot roaster or flameproof
casserole.
Cover and cook with stock and buttered paper. Cook for 1 to 1 1/4 hrs
until tender turning the birds breast side up after 25 minutes. When
cooked remove the pheasants and keep hot. Boil the remaining liquid
to
reduce a little and strain into a saucepan. Blend the arrowroot with a
little water and then stir into the hot stock. Bring to a boil and
stir
until sauce thickens and clears. Add the grapes, cream and lemon
juice,
then heat through without boiling. Check the seasoning. Arrange the
pheasants on a serving dish, spoon the sauce over and serve.

Roasted Squab with Poached Garlic
Categories: Meat/poul, Emeril, Ethnic, Am/la
Yield: 2 servings

2 Squab, stuffed with mirepoix
(1- 1 1/2 lbs each)
Olive oil
Essence
8 Garlic cloves
1 ts Salt
Salt and pepper

-------------------GARLIC CREAM POTATOES-------------------
2 c Potatoes; peeled, 1/2" dice
3 c Water
2 ts Salt; in all
1/2 c Heavy cream
4 cl Lightly roasted garlic
1/2 ts White pepper
3 tb Unsalted butter
1/2 c Vinegar meat juice ( veal
-stock or dark chicken stock
-with the drippings from the
-squab, balsamic vinegar,
-salt and pepper)

Preheat the oven to 400 degrees F.
For the squab: Rub each squab with olive oil and
season with Essence. Place on a roasting rack and
roast for about 30-35 minutes. MAke sure the squab is
good and done but still juicy. The internal
temperature should be about 165 degrees F. Put the
squab in the oven. For the poached garlic: In a
saucepan with 2 cups of water and 1 teaspoon salt,
bring to a boil. Blanch the garlic 5 times, each time
letting the water come back up to a boil. For
potatoes: In a saucepan, combine the potatoes, water,
and 1/2 teaspoon of the salt and bring to a boil over
high heat. reduce the heat and cook until tender,
about 8-10 minutes. Remove from heat and drain in a
colander. Place the potatoes back in the pot over
medium heat, add the cream, roasted garlic, the
remaining 1 1/2 ts salt, and white pepper. Mash with a
potato masher until fairly smmoth, for about 4
minutes. Whick in the butter and remove from the heat.
Remove squab from the oven. Place the potatoes in the
center of the platter with the two squabs facing each
other. Plkace the poached garlic on top of the squab
and spoon the sauce over the top.

Smoked Turkey Hash

Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : main november96

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound smoked turkey -- chopped
1 large onion -- chopped
10 cloves garlic -- minced
5 large potatoes, boiled and mashed
4 tablespoons worcestershire sauce
4 tablespoons nuoc mam
4 tablespoons high-grade soy sauce, or liquid
aminos (unfermented soy sauce)
2 tablespoons black pepper
canola oil

Coat bottom of frying pan with canola oil. Chop onion and fry over medium
heat until translucent. Add all other ingredients, mix well, and cook over
medium heat for 5-10 minutes, or until potatoes are beginning to brown,
turning frequently. Remove from heat and serve.