Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish




Braised Pheasant In Madeira And Juniper Berries

Taken From: Pheasant & Quail Cookbook


 



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Braised Pheasant
Braised Pheasant
Braised Pheasant With Madeira

1 pheasant, cleaned with skin on
2 tablespoons lard or vegetable oil
1 dozen small mushroom caps, sliced
3 small shallots, chopped
2 tablespoons butter
1 tablespoon arrowroot
2 cups Madeira wine
1/4 teaspoon dried fennel seeds, crushed
12 juniper berries, bruised
1 small tangerine, peeled, seeded and sectioned

 

In a large saute pan melt the lard over medium-high heat. Brown the bird, rolling and basting and browning on all sides for 15 minutes. Remove the bird but retain the lard in the pan. Stuff the cavity of the bird with the tangerine sections, and transfer to a braising pot with a tight fitting lid and keep warm.
Combine the arrowroot and the Madeira in a small bowl. Return the saute pan with remaining lard to medium heat. Add the butter and saute the mushrooms and
shallots, then gradually pour in the Madeira mixture, stirring constantly. Taste and season with salt and pepper. Add the fennel and the juniper berries and continue over low heat until warm. Remove from the heat.
Pour the wine mixture over the bird in the braising pot, cover, and cook for 25 minutes in a pre-heated 400F oven without disturbing. Carve and serve with the pan juices poured over. This dish goes well with fried hominy, red currant jelly and asparagus.


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