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Full Online Book HomeLearning KitchenPoultry - Pheasant - Pheasant And Rice
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Poultry - Pheasant -  Pheasant And Rice Post by :iowaebooks Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1211

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Poultry - Pheasant - Pheasant And Rice

1 pheasant
1 medium onion
1 cup rice
2 cups cold water
flour
1/2 cup chopped celery
1/2 tsp. salt
3/4 cup milk


Dredge cut up pheasant in flour and brown. Cook onion and chopped celery in butter until tender. Bring to boil the rice, salt and cold water. Stir; cover and simmer 25 minutes. Place cooked rice, mixed with onion and celery, in 9 x 13-inch greased pan. Arrange browned pheasant on top. Add 3/4 cup milk.
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8 pheasant breasts, skinless 1 cup cream 1/2 cup flour 1/2 tsp. salt 1/2 tsp. paprika 1/2 cup butter 1 cup madeira wine 1 cup sliced green grapes Dip breasts in 1/2 cup cream, then dredge in combined flour, salt and paprika. Saute lightly in butter. Remove breasts. Set aside. Add madeira and cook for a few minutes, scraping bits from bottom of pan. Stir in remaining cream. Reheat and place breasts back in sauce. Cook another 20 minutes (less if breasts are small). Add grapes just before serving. Serves 4.
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