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Pheasant in Cider Sauce https://www.metro.ca/userfiles/image/recipes/Faisan-cidre-5197.jpg PT20M PT45M PT25H05M
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.
8
3 whole pheasants 1 cup (250 mL) diced carrots 1/2 cup (125 mL) diced celery 1 cup (250 mL) chopped onion 1/4 tsp. (1 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
Pheasant in Cider Sauce

Pheasant in Cider Sauce

Rate this recipe
1 Vote
8
servings
0:20
Preparation
0:45
COOKING
25:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3
    whole pheasants

  • marinade:
  • 2 cups
    (500 mL)
    apple cider
  • 1 cup
    (250 mL)
    diced carrots
  • 1/2 cup
    (125 mL)
    diced celery
  • 1 cup
    (250 mL)
    chopped onion
  • 1/4 tsp.
    (1 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
Imprimer ma sélection

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.

Source : Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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