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Ingredientes
- 2 x pheasants quartered
- 1/2 c. extra virgin olive oil
- 1 c. chicken broth
- 2 x lemons juice only
- 1/2 c. sliced onion
- 4 x garlic cloves chopped
- 1 tsp Dijon mustard
- 1 Tbsp. Italian seasoning
- 1/2 c. pecan pcs roasted in a 325 degree oven till slightly browned
- 2 x garlic cloves minced
- 1 c. fresh basil leaves
- 1 x lemon juice only
- 1/4 c. Parmesan cheese
- 1/2 c. extra virgin olive oil
- 1/3 c. white wine vinegar Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Combine marinade ingredients. Place pheasant pcs in a ceramic, plastic or possibly glass dish and pour marinade over. Cover and chill, turning occasionally. Marinate for 6 to 12 hrs.
- To cook, remove leg/thigh sections and place in a well-oiled baking dish. Pour marinade over. Cover with foil and bake in a 375 degree oven for 1 hour.
- Add in breast pcs, cover and bake for 20 min more or possibly till pheasant breast pcs are just cooked.
- To serve, arrange pheasant pcs on plates and drizzle vinaigrette over.
- Pecan Pesto Vinaigrette: In a food processor or possibly blender, process pecan pcs, garlic, basil, lemon and a few Tbsp. of the extra virgin olive oil till it forms a paste. Add in parmesan cheese and vinegar. Pulse to blend. While motor is running, add in remaining oil in a thin stream till emulsified. Season with salt and pepper.
- This recipe yields 4 servings.
- Comments: Let's say you found a pheasant in the back of your freezer and it's a year old or possibly more. The thing about meat is, it just doesn't get better with prolonged freezing. This is true with beef, more so with poultry and fishaforget about it. When it comes to fish, fresh is always best. But this recipe is about pheasant. If your bird has been frzn for awhile, it just might need a little help. Freezing tends to dry out meats, especially if you have not caught on to the vacuum-packaging thing. If you do not have a vacuum-packaging machine, go get one now.
- One of the best ways to help out a tired old frzn bird is with a good marinade. Marinades will add in flavor to meats which are long past fresh. Do not use marinades to cover up foods which either look bad or possibly smell bad. There's a reason they got which way and they should be disposed of. I like to serve this with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 1031 | |
| Calories from Fat 821 | 80% |
| Total Fat 93.72g | 117% |
| Saturated Fat 15.06g | 60% |
| Trans Fat 0.01g | |
| Cholesterol 121mg | 40% |
| Sodium 406mg | 17% |
| Potassium 626mg | 18% |
| Total Carbs 7.17g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.87g | 1% |
| Protein 43.14g | 69% |
