Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Pheasant - Pheasant And Rice
Famous Authors (View All Authors)
Poultry - Pheasant -  Pheasant And Rice Post by :iowaebooks Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1234

Click below to download : Poultry - Pheasant - Pheasant And Rice (Format : PDF)

Poultry - Pheasant - Pheasant And Rice

1 pheasant
1 medium onion
1 cup rice
2 cups cold water
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.
If you like this book please share to your friends :

Poultry - Pheasant -  Pheasant In Orange Sauce With White Grapes Poultry - Pheasant - Pheasant In Orange Sauce With White Grapes

Poultry - Pheasant -  Pheasant In Orange Sauce With White Grapes
8 pieces pheasant 6 oz. butter 5 Tbsp. flour 1 tsp. paprika 2 tsp. salt 1/8 tsp. pepper 4 tsp. grated orange rind 1 cup orange juice 1 cup white seedless grapes 1 1/2 cups cream Place pheasant pieces in shallow dish. Combine 2 teaspoons orange rind, orange juice, 1/8 teaspoon pepper and 1 teaspoon salt and pour over pheasant. Marinate in refrigerator 2 to 3 hours, turning once or twice. Drain pheasant and reserve marinade. Turn pieces in seasoned flour (1 teaspoon salt, 1/4 teaspoon pepper mixed with 1 cup flour). In skillet brown butter. Add pheasant pieces and brown

Poultry - Pheasant -  Pheasant Madeira Poultry - Pheasant - Pheasant Madeira

Poultry - Pheasant -  Pheasant Madeira
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.