Recipe

Pheasant Recipe

	22566 / All my dishes 1 year ago Pheasant. Prep:25m Cook:120m Servings:8	22566
	simple

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Fans

mystic_riv

m2googee

lura

elgab89

mark555

jimrug1

Ingredients

Take a rooster or hen pheasant and pluck off all feathers,do not skin it.

Cut off the legs and head and remove the entrails.

Save the heart,liver and stomach.

Place the pheasant and the heart,liver and stomach in a pot with enough water to cover it well.

Add one onion about 2-1/2 inches in diameter, cut up in small pieces.

Three bay leaves,

One level teaspoon of ground cinnamon,

1/4 teaspoon gound Cloves,

1 Cup Celery,cut up

Salt and Pepper to taste.

Over medium heat boil for 2 hours, or until the pheasant is very tender,keeping the pot covered as much as possible and water to keep up the level of the liquid.

Remove the Pheasant and leave to drain.

Add three cups of flat egg noodles to the liquid in the pot and boil the noodles until tender.

While the noodles are boiling remove the breasts from the pheasant,the legs and all meat from the wings and back .

Fry them in butter in a frying pan until just lightly brown.

Do not put flour,bread crumbs or starch on them.

Now remove the noodles.

Serve the liquid the pheasant was boiled in as a soup.

It is extremely delicious.

Serve the lightly butterd fried pheasant and noodles as the main dish on the same plate.

The pheasant will not be at all dry .

Directions

Pheasants came into Europe from Asia by way of the ancient country of Phase where Rion River goes through Grousia or Georgia goes into the Black Sea.This country was annexed to Russia in 1802.

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Comments

mark555 1 year ago said:
Fantastic.

elgab89 1 year ago said:
What a fabulous recipe! You actually have 2 courses out of this delicious bird! I love the history and trivia of it, too. I enjoyed reading it and can hardly wait to try it.

5thsister 1 year ago said:
Oh how I miss wild fowl! My dad was a hunter, my hubby is not. *Heavy Sigh* But I can live vicariously through delicious recipes such as these!

mystic_river1 1 year ago said:
Sheer genius! I just love it. That soup must be out of this world. I am gonna find me a hunter and put in a special request. Five Fabulous Forks!

The history is icing on the cake.

lura 1 year ago said:
This is wonderful! What a great recipe... I have not had pheasant in years. My brothers used to bring it home when I was a young girl. My mom usually just braised it. It was very good..but this would be extraordinary. Thank you for the super job. :)

jimrug1 10 months, 1 week ago said:
I like this recipe.. Must have missed it when you first posted it.. I just so happen to have some pheasants thawed out. I may try this recipe with a couple of them.... thanks Joyce..;-)~

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