- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
I have never had Pheasant. It is not a common dish today. However in the Oregon Territory, the pioneers had pheasant as often as we have chicken to eat.
This recipe for Roasted Pheasant is from "West Coast Cook Book" by Helen Brown. This was recipe of one of the best known game cooks on the West Coast in 1940s and 50s. He was John Keller of Larkspur, California.
6 pheasants
Dressing
1 cup chopped apple
6 large green onions
3 ribs celery
1 clove garlic
1 teaspoon salt
pepper
1/2 pound bean sprouts
Baste
3/4 cup French vermouth
olive oil
Make a dressing with 1 cup of chopped apples, 6 large green onions, chopped, 3 ribs of celery, dried. a clove of garlic, mashed in a teaspoon of coarse salt, a little black pepper, and 1/2 pound of bean sprouts. This is sufficient for six pheasants. Stuff and truss and bake in 375 degree oven for about an hour. Baste with olive oil and adding 3/4 cup of French vermouth towards the end.
This sounds like an interesting dish and maybe would be good for Thanksgiving instead of turkey. Now to find pheasants.
This recipe for Roasted Pheasant is from "West Coast Cook Book" by Helen Brown. This was recipe of one of the best known game cooks on the West Coast in 1940s and 50s. He was John Keller of Larkspur, California.
6 pheasants
Dressing
1 cup chopped apple
6 large green onions
3 ribs celery
1 clove garlic
1 teaspoon salt
pepper
1/2 pound bean sprouts
Baste
3/4 cup French vermouth
olive oil
Make a dressing with 1 cup of chopped apples, 6 large green onions, chopped, 3 ribs of celery, dried. a clove of garlic, mashed in a teaspoon of coarse salt, a little black pepper, and 1/2 pound of bean sprouts. This is sufficient for six pheasants. Stuff and truss and bake in 375 degree oven for about an hour. Baste with olive oil and adding 3/4 cup of French vermouth towards the end.
This sounds like an interesting dish and maybe would be good for Thanksgiving instead of turkey. Now to find pheasants.