Pheasant in Cider Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 24 h |
| Cooking: | 45 min |
| Total: | 25 h 5 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 3 whole pheasants
- Marinade
- 2 cups (500 mL) apple cider
- 1 cup (250 mL) diced carrots
- ½ cup (125 mL) diced celery
- 1 cup (250 mL) chopped onion
- ¼ tsp. (3 mL) fresh thyme
- 2 bay leaves
- 2 apples, quartered
- 1/3 cup (80 mL) vegetable oil*
- 3 Tbsp. (45 mL) all-purpose flour*
- 3 Tbsp. (45 mL) butter*
Preparation
Cut up and debone the pheasants.
Mix the marinade ingredients together.
Marinate the cut-up pheasant in the refrigerator for 24 hours. Turn the meat from time to time.
Drain and pat dry.
Set aside the marinade.
Preheat the oven to 325°F /170°C.
Dredge the pheasant pieces in flour.
In a saucepan, cook the pheasant in the butter until golden brown on all sides, about 7 to 8 minutes.
Cover and cook in the oven for about 20 to 25 minutes.
Make sure the meat is fully cooked. Set aside.
Remove the extra fat from the pan and pour in the marinade.
Simmer for 15 to 20 minutes.
Strain the sauce, season as necessary and spoon over the meat.
Suggestion
Pheasant meat is on the dry side; to prevent it from drying out, it can be barded or basted with fat.
Accompaniments: french fries and watercress salad.
Full-bodied white wine, or light or medium-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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