---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Pheasant amerind
  Categories: Game
       Yield: 2 servings
  
       2 lb Pheasant hen, cleaned
            -(up to 2 1/2 lb)
       1    Onion, quartered
       1    Bay leaf
       6    Peppercorns
       1 sm Carrot, sliced
       1    Celery stalk, sliced
       1 t  Salt
       4 T  Butter
       1 pn Thyme, powdered
     1/4 t  Rosemary, dried
            -and crumbled
     1/4 c  Mushrooms, chopped
       2 T  Flour
       2 T  Black walnut meats,
            -finely chopped
  
   COOK BIRDS:  Split pheasant down the breastbone (or have your butcher do
   this).  Rinse the halves, place in a deep pot and barely cover with water.
   Add bay leaf, onion, carrot, celery, salt and peppercorns.
   
   Bring to rolling boil, then turn down heat and simmer for approximately 30
   minutes, or until tender.  Remove foam and scum as it forms.  Remove
   bird (s) from broth, reserving the broth.
   
   Using a heavy skillet, saute the halves in about 2 T of the butter until
   golden.  Place birds into small roasting pan or casserole with just enough
   water to cover the bottom of the pan.  Sprinkle with thyme and rosemary.
   Bake, lightly covered with foil, for 30-40 minutes at 350 degrees F.
   
   MAKE GRAVY:  While the birds are in the oven, strain the broth and boil
   rapidly down to about 2 cups.
   
   Brown the mushrooms using the same skillet in which you browned the
   pheasant. Remove the mushrooms and keep them warm.
   
   Melt the remaining 2 T  of butter in the skillet.  Add the flour, stirring
   up the browning from the pan. Cook over moderately high heat until golden
   brown. Blend in the broth using a wire whisk.
   
   Add mushrooms and continue cooking approximately 1-2 minutes.  Turn down
   heat, cover and keep warm until pheasant is roasted.
   
   When the pheasants are cooked, remove them from the oven and scrape the
   herbs from the skin. After placing the pheasant halves on a warm platter
   (or leaving them in the casserole), pour the gravy over the pheasant.
   Garnish with the chopped nutmeats and serve. This dish is particularly good
   with wild rice.
   
   NOTES:
   
   *  Pheasant in the North American tradition -- This recipe is adapted from
   the exceptionally good, controlled-circulation Recipes Only Magazine. The
   original dish was created by Mary Richard for use in her Teepee Restaurant,
   in Winnipeg. I found some of the ingredients hard to locate in a hurry and
   used what I had available with good results. You can substitute rock
   Cornish hen, guinea fowl, or chicken for the pheasant and hazelnuts,
   filberts or walnuts for the black walnuts.
   
   : Difficulty:  easy once you have the all the ingredients ready.
   : Time:  40 minutes preparation, 80 minutes cooking.
   : Precision:  measure the spices.
   
   : G.  Roderick Singleton
   : Syntronics Manufacturing Inc., Toronto, Ontario, Canada.
   : gerry@syntron.uucp     utzoo!syntron!gerry
   
   : Copyright (C) 1986 USENET Community Trust
  
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