Roast Pheasant
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Yield: Serves 2.
This unpretentious bird, cajoled into tenderness and taste by bastings of wine and garlic, and plumped out with a buttery cornbread stuffing, adds a holiday aura to any meal.Ingredients:
1/4 pound sweet butter1 pheasant, with giblets
3/4 cup chopped fresh mushrooms
Black pepper as needed
Garlic powder as needed
Ground thyme as needed
1-1/2 cups dry white wine, more or less
4 stalks celery, with leaves, diced (about 2 cups)
1/4 cup chicken stock
1 package Thomas’s Corn Toast-R-Cakes
Several garlic cloves, minced
Tarragon
Water as needed
Richard’s Sauce Seven (recipe follows)
Fine-quality red jelly
Instructions:
Melt 3 ounces of butter in a heavy skillet. Add diced pheasant giblets (and/or chicken giblets, to total 1/2 cup). SautRichard
Ingredients:
Poultry necks, giblets, or leftovers equaling the bulk of the neck and giblets from a 12- to 14-pound turkeySmall amount of darker meat (goose, duck, or even beef)
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, sliced
2 shallots, sliced
2 teaspoons black pepper, more or less to taste
4 ounces Madeira, more or less
1 large onion, sliced
1 large carrot, thinly sliced
1 tablespoon parsley
1 teaspoon mushroom soy sauce
1 teaspoon basil
1 bay leaf
1 stalk celery, with leaves, chopped
Large pinch marjoram
Salt to taste
Instructions:
Richard always has at least a little of this versatile sauce in his refrigerator. He not only uses it to perk up his roast pheasant, but also includes it in many of his soups and gravies.In a heavy kettle, saut
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