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Receta Steamed Pheasant Or Chukkar
by Global Cookbook

Steamed Pheasant Or Chukkar
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  Raciónes: 4

Ingredientes

  • 4 x Game birds
  •     Salt
  •     Pepper
  • 1/4 x Onion, sliced (per bird)
  • 1 x Clove (small) garlic (per bird)
  •     Orange peel (per bird)
  • 1 Tbsp. White wine (per bird)
  •     Butter or possibly margarine

Direcciones

  1. Place each bird on a sheet of heavy foil large sufficient to wrap and seal.
  2. Salt and pepper each and place onion, garlic and orange peel inside. Rub butter on breast, add in 1 Tbsp. wine. Wrap and seal tightly. Place birds in a large roaster or possibly iron pot and fill with water to cover. Add in orange peel, a few slices of onion, butter, salt, pepper and wine to the water.
  3. Bring water to a boil, cover with lid and place in oven for 3 hrs at 150 . Remove birds and, in a small skillet, make sufficient roux for gravy.
  4. Use remaining liquid in cooking pot with roux to make gravy. Season to taste.
  5. Yield: 1 to 2 birds per serving (depending on size).