Pheasant Fricassee Recipes

Steps:

• Combine the 1/2 cup flour, salt and pepper in a paper bag.
• Add pheasant, 2 to 3 pieces at a time.
• Shake to coat well.
• In a large heavy skillet brown the pheasant in butter (350° on electric skillet).
• Add onion and carrot, cook 2 minutes.
• Add 1 can broth and cloves.
• Reduce heat (200°) Cover and simmer 45 to 55 minutes or till tender, adding 2nd can of broth as needed to prevent all juices from cooking away.
• Remove to warm platter.
• Measure 1 cup broth, discard remaining broth.
• Return broth to skillet.
• In a screw-top jar shake light cream and 3 tbls flour till blended.
• Stir into broth in skillet, cook and stir till thickened and bubbly.
• Stir in parsley and lemon juice.
• Serve over pheasant.

Steps:

• Wash squirrel thoroughly inside and out in warm water.
• Drain well and cut into serving pieces.
• Never wash after cutting up.
• Combine salt, pepper, and flour.
• Dredge meat in mixture and coat well.
• Heat shortening in a heavy skillet.
• Brown meat slowly on all sides to a rich brown, about 15 minutes.
• Add 1/4 cup of water, cover tightly.
• Reduce heat and simmer gently until tender, approx about 30 minutes.
• Add remaining water as needed.
• Squirrel should be very tender when done.
• Remove squirrel to a hot platter, cover and keep warm.
• Blend leftover seasoned flour into the fat remaining in skillet.
• Add milk gradually and cook until gravy boils and thickens, stirring constantly.
• Serve at once with squirrel.
• Add the minced onion for additional flavor, if desired.

Steps:

• Heat oven to 425 degrees. With a sharp knife, make two crosscut gashes on flat side of chestnuts. Place on a baking sheet, and roast for 15 to 20 minutes. When cool enough to handle, peel off skins and set aside.
• Rinse rice well. In a medium saucepan, combine with 3 cups water. Bring to a boil, reduce heat, cover loosely, and allow to simmer for 25 minutes. Remove from heat, add 1/2 teaspoon salt, and let sit for 10 minutes. Drain, and set aside.
• Rinse pheasant, and pat dry. Combine rosemary, garlic, minced shallots, and salt and pepper to taste. Rub cavity with mixture. Season outside with salt and pepper.
• Heat oven to 350 degrees. To truss bird, place it breast side up with legs pointing toward you. Tuck wing tips underneath body. Cut off at least 36 inches of kitchen string. Pass center of string underneath wings and body below neck cavity. Holding string ends in either hand, pull toward you so that string runs between body and thighs. Cross strings underneath tailbone; pull up, catching legs and crossing them. Cross string over legs, pulling to secure. Loop strings around legs again, and tie in a knot on top.
• Melt 1 tablespoon butter in a roasting pan over medium heat. Brown bird evenly on all sides, about 15 minutes. Place breast side up; transfer to oven. Cook for about 40 more minutes, basting often, until legs are a little loose when you shake them.
• Meanwhile, melt 1/2 teaspoon each of butter and oil in a skillet. Add slivered shallots, and cook over medium heat for 5 to 6 minutes. Transfer shallots to a bowl.
• Melt another 1/2 teaspoon each of butter and oil in skillet. Add fennel slices, and cook for 5 minutes. Transfer to bowl.
• Melt remaining tablespoon butter in skillet. Add chestnuts; cook for 2 minutes. Add 1/2 cup stock and 1/2 teaspoon salt. Bring to a boil and simmer until reduced to a glaze, about 10 minutes. Add remaining stock; simmer until again reduced to a glaze, about 5 minutes. Transfer to a plate.