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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
  • 1 cup
    (250 mL)
    diced carrots
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    454 g PRODUCT OF MEXICO, NO. 1 GRADE

  • 1/2 cup
    (125 mL)
    diced celery
  • 1 cup
    (250 mL)
    chopped onion
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    3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE

  • 1/4 tsp.
    (1 mL)
    fresh thyme
  • 2
    bay leaves
  • 2
    apples, quartered
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    PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE 3.28/kg

  • 1/3 cup
    (80 mL)
    vegetable oil
  • 3 Tbsp.
    (45 mL)
    all-purpose flour
  • 3 Tbsp.
    (45 mL)
    butter
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    125 g. SELECTED VARIETIES

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.

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