Skip to content
METRO LogoMETRO Logo

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
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
5 1 5 5
3 whole pheasants Marinade 2 cups (500 mL) apple cider 1 cup (250 mL) diced carrot 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

Ingredients

Imprimer ma sélection
  • 3
    whole pheasants

  • Marinade
  • 2 cups
    (500 mL)
    apple cider
  • 1 cup
    (250 mL)
    diced carrot
  • 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

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.