INGREDIENTS:
(2 servers)
- 4
quail, split down back
- salt
and flour
- 1/3
cup margarin
- 1/2
pound fresh mushrooms or one small
can
- 2
tsp parsley flakes
- 2
cups white wine or water
DIRECTIONS:
Salt and dust quail with flour. Saute
in margarine in skillet until brown. Place
quail in casserole and pour pan drippins
over bird.
Add mushrooms and parsley. Pour enough
wine in casserole to half cover birds.
Cover casserole and bake at 350 degres
for one hour.
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Normandy
pheasant
INGREDIENTS:
(2-3 servers)
- 1
large ovenread Pheasant
- 1/2
cup butte
- salt
and Freshly ground black pepper
- 2
lbs gooddessert apples, peeled, cored
and sliced
- 1
cup heavy cream
- 1/4
cup Calvados (or apple-jack as a substitute)
DIRECTIONS:
Preheat the oven to 350 degrees.. Melt
half the butter in a large frying pan.
Add the pheasant, season with salt and
pepper, and brown it all over. Melt the
remaining butter in another frying pan.
Add the apple slices and cook them until
golden brown. Put a layer of apple slices
in a deep casserole dish in which the
pheasant will fit securely. Place the
bird on top of the apple slices, breast
down, and pack it around with the rest
of the apple. Pour in one-third of the
cream.
Roast , cover for 1 hour or until the
pheasant is cooked, turning the bird over
after 30 minutes. Remove the casserole
from the oven and increase the heat to
450 degrees. Pour in the remaining cream
and then the Calvados (or apple-jack)
over the pheasant. Adjust the seasoning,
cover the casserole and return it to the
overn for 5 minutes. Serve from the casserole.
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Roasted
capon with orange pecan stuffing
INGREDIENTS:
(4 servers)
- 1
(5--6 lb.) Capon
- 1.4
cup butter, melted
- 1
cup celery, sliced thin
- 1/4
cup onion chopped fine
- 3/4
cup water
- 5
cups toasted, crustless bread cubes
- 3.4
cups oranges, peeled and diced
- 1/3
cup pecans, coarsely chopped
- 1
tsp. Orange rind grated
DIRECTIONS:
Rinse capon under cool tap water and pat
dry. Dust inside and out lightly with salt
and pepper. Prepare stuffing by melting
butter in frying pan, then adding celery,
onion and water and cook until vegetables
are tender. In a large bowl, combine bread
cubes, orange pieces, pecans, orange rind,
and dust with1/2 tsp. salt and mix well.
Add vegetables and mix again. Stuff cavity
of capon with mixture. Place capon breast
side up in a shallow roasting pan. Brush
body with melted butter, then cover loosely
with foil. Roast capon at 325 degrees for
about 3 hours, removing foil for the final
45 minutes and brushing occasionally with
melted butter.
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Roasted
partridge with bacon, garlic and thyme
INGREDIENTS:
(2 servers)
- 2
young partridge, drawn, livers reserved
- salt
and black pepper, freshly ground
- 10
garlic cloves, blanched for 10 minutes
- 4
sprigs of fresh thyme
- 6
rashers streaky bacon
- 2
tbsp light olive oil
- 100g/4oz
unsalted butter
- 2
shallots, sliced
- 250ml/8fl
oz brown chicken stock
DIRECTIONS:
1.
Preheat the oven to 220C/425F/Gas 7.
2. Season the birds inside and out with
salt and pepper and stuff the garlic
and sprig of fresh thyme inside each
bird. Drape the bacon over each bird
and truss into place with string.
3. Heat the oil and 15g/1 tbsp of butter
in a large ovenproof pan until the butter
is foaming and very hot. Add the partridge
and fry briefly on all sides, place
in the preheated oven and roast for
8-10 minutes on each side.
4. Remove from the oven, turn the birds
breast down and allow the birds to rest
for 5 minutes. Remove from the pan.
5. Using the same pan that the partridge
were cooked in, sweat the shallots in
a little butter.
6. Meanwhile untie the birds and remove
the bacon and the garlic cloves.
7. Chop the bacon into 5mm/¼in
pieces. Set aside with the cloves.
8. Cut off the legs and the breasts
from the birds and keep in a warm place.
9. Chop the carcase and livers and add
to the shallots. Cook gently for a few
minutes.
10. Add the stock, thyme and two garlic
cloves. Simmer for 5 minutes then strain
through a fine sieve into a small pan.
11. Boil until reduced to a sauce consistency
which coats the back of a spoon.
12. Whisk in 15g/1 tbsp of butter and
season with salt and pepper and a few
leaves of fresh thyme.
13. To serve, fry the reserved bacon
pieces and garlic cloves gently in butter
until the bacon is starting to crisp
up and the garlic is beginning to brown.
Make sure the partridge is still warm
and then arrange on warm serving plates.
Pour over a little sauce and then garnish
with the fried garlic and bacon pieces.
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