Grilled Pepper and Cheese Stuffed Pheasant Breast
This recipe combines a classic Cumberland sauce with an exciting
nouvelle presentation of pheasant or grouse breasts.
6ea Pheasant breasts, boneless and skinless
1C Italian dressing
3ea roasted anaheim or poblano peppers
8oz fresh mexican or swiss cheese
12 slices smoked bacon, regular thickness
1) Flatten breasts with a mallet or the back of a french knife.
Marinate in Italian dressing for 4-5 hours, drain.
2) Place 1/4 -1/3 of a pepper (depending upon their size)
on each breast and about one ounce of cheese. Fold breasts over
pepper and cheese and wrap with two slices of bacon, one each
way.
Cumberland sauce
1ea 10oz jar of red currant jelly
4oz red port
4oz dry red wine
1Tbsp onion flakes
1Tbsp chicken base
2Tbsp grated orange rind
1tsp lemon juice
salt & pepper to taste
1Tbsp cornstarch
2oz water
1) Mix all ingredients except the cornstarch and water. Bring
them to a boil, reduce heat and simmer for 10 minutes.
2) Combine cornstarch and water and stir into sauce. Cook
until thickened and smooth, stirring constantly. Cool.
At time of service, grill breasts over medium heat until the
bacon is crisp and brown. Serve with the Cumberland sauce (hot
or cold) on the side, basmati rice and a fresh garden salad.
A medium cabernet or rose wine makes an excellent accompaniment.
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Goose Liver Pate
A traditional European appetizer, this pate utilizes an often
discarded but excellent tasting part of our wild bounty. Easy
to make the Pate may be prepared several days ahead and is best
served chilled with a dry white wine or Brut champagne and crackers
or slices of crusty French bread.
1lb goose livers
1/4C butter
1/2C minced green onions
1/2C diced fresh mushrooms
1Tbsp minced fresh parsley
1/2C dry white wine
1tsp dry mustard
1/2tsp ground nutmeg
1/4tsp poultry seasoning
1/4C brandy
1) Melt butter in a large sauté pan and cook onions
and mushrooms until transparent. Do not brown them. Add parsley
and goose livers, cook until the livers are brown throughout.
2) Place liver mixture in a food processor and puree. Mix
all remaining ingredients and add to the livers.
3) Process until smooth. Turn pate into a pate mold or bowl and
chill.
At time of service pate may be decorated with chopped hardboiled
egg yolks and whites as well as minced parsley.
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3 for $20 they are great gifts.
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