PHEASANT RECIPES

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PHEASANT EN CREME

5 OR 6 PHEASANTS, HALVED
2 CUPS CHICKEN BROTH
2 CUPS CREAM
3/4 CUP BRANDY
2 TABLESPOONS WORCESTERSHIRE SAUCE
1 CUP CHOPPED ONION
2 CLOVES GARLIC, MINCED
1 TABLESPOON PLUS 1 TEASPOON SALT
1/4 TEASPOON PEPPER
MELTED BUTTER
PAPRIKA
1 CUP WATER
1/4 CUP FLOUR

HEAT OVEN TO 325 DEGREES WASH PHEASANTS AND PAT DRY.  PLACE IN 2 ROASTING 
PANS.  MIX REMAINING INGREDIENTS EXCEPT BUTTER, PAPRIKA, WATER AND FLOUR, 
HEAT THROUGH AND POUR OVER PHEASANTS.  COVER; BAKE 2 HOURS.  DECREASE OVEN 
TEMPERATURE TO 300 DEGREES REMOVE PHEASANTS FROM SAUCE; PLACE SKIN SIDE UP 
IN 2 JELLY ROLL PANS, 15 1/2 X 10 1/2 X 1 INCH.  BRUSH WITH BUTTER; SPRINKLE 
WITH PAPRIKA.  BAKE 30 MINUTES OR UNTIL TENDER AND BROWN.  WHILE PHEASANTS 
BROWN, SKIM FAT FROM SAUCE; STRAIN SAUCE INTO LARGE SAUCE PAN.  SHAKE WATER 
AND FLOUR IN COVERED JAR; STIR SLOWLY INTO SAUCE.  HEAT TO BOILING, STIRRING 
CONSTANTLY.  BOIL AND STIR 1 MINUTE.  SERVE WITH PHEASANTS.  MAKES 12 SERVINGS. 
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ROAST DUCKLING MILAN (02/06/94) (23:05)

 1 - DUCKLING, THAWED AND QUARTERED
 1/4 - TSP BLACK PEPPER
 1 - TBSP DRIED OREGANO
 1/2 - TBSP DRIED BASIL
 4 - TBSP DIJON MUSTARD
 1/3 - CUP GRATED PARMESAN CHEESE
 1/3 - CUP DRY VERMOUTH
 1/4 - CUP CHOPPED PARSLEY FOR GARNISH

   PREHEAT OVEN TO 400 DEGREES. WITH A SHARP KNIFE, SCORE SKIN OF DUCKLING
 QUARTERS. PLACE DUCKLING QUARTERS, SKIN SIDE UP, ON A RACK IN A UNCOVERED
 ROASTING PAN; SPRINKLE WITH PEPPER, OREGANO AND BASIL. ROAST 1 HOUR. REMOVE
 DUCKLING FROM RACK. DRAIN LIQUID FROM PAN. PLACE DUCKLING QUARTERS IN PAN
 WITHOUT RACK. SPREAD MUSTARD OVER TOP OF DUCKLING QUARTERS; SPRINKLE WITH
 CHEESE. POUR VERMOUTH IN PAN AND CONTINUE BAKING @ 400 DEGREES FOR 45
 MINUTES OR UNTIL TENDER. GARNISH WITH PARSLEY. SERVES 4.
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ROASTED DUCKLING /W APPLE SESAME STUFFING (12-06-93) (0:26)


2 5-LB. DUCKLINGS
2 7-OZ. PKGS. STUFFING MIX
1/2 C. DICED CELERY
1/4 C. DRIED PARSLEY
4 CHOPPED TART APPLES
1-1/2 T. SALT
2 T. POULTRY SEASONING
1/4 T. COARSE BLACK PEPPER
1/2 C. TOASTED SESAME SEEDS
1/2 C. GIBLET STOCK
1 T. INSTANT MINCED ONION
     (OR USE ONION POWDER)

WASHING DUCKS INSIDE AND OUT AND PAT DRY.  COOK BIGLETS IN
WATER TO MAKE STOCK.  TOAST SESAME SEEDS IN SHALLOW PAN AT 350
DEGREES FOR 20 MINUTES.  PREPARE STUFFING MIXES ACCORDING TO
PACKAGE.  ADD NEXT SEVEN INGREDIENTS AND MIX WELL.  USE HOT STOCK
TO SOAK ONION IN.  (IF USING ONION POWDER, ADD WITH OTHER
SEASONINGS.)  STUFF AND TRUSS DUCKS.  PLACE IN OPEN ROASTING PAN
WITHOUT WATER.  ROAST UNCOVERED AT 350 DEGREES FOR 2-1/2 HOURS. 
(25 TO 30 MINUTES PER POUND)  MAKES 8 SERVINGS.
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SAVORY DUCKLING ON A SPIT

5 POUND DUCKLING
2 TEASPOONS SALT
1 SMALL ONION
3 SPRIGS PARSLEY
1/2 CUP DRY VERMOUTH OR APPLE JUICE
1/2 CUP DARK CORN SYRUP
1 TABLESPOON LEMON JUICE
1 TEASPOON GROUND CORIANDER

WASH DUCKLING; PAT DRY.  RUB CAVITY WITH SALT; PLACE ONION AND PARSLEY IN CAVITY.  
IN SAUCEPAN, COMBINE REMAINING INGREDIENTS; SIMMER 15 TO 20 MINUTES OR UNTIL SAUCE 
IS REDUCED ABOUT HALF.  FASTEN NECK SKIN OF DUCKLING TO BACK WITH SKEWER.  FLATTEN 
WINGS OVER BREAST; TIE STRING AROUND BREAST TO HOLD WINGS SECURELY.  TIE DRUMSTICKS 
SECURELY TO TAIL.  INSERT SPIT ROD THROUGH CENTER OF BIRD FROM BREAST END TOWARD TAIL.  
SECURE DUCKLING ON SPIT WITH HOLDING FORKS.  CHECK BALANCE BY ROTATING IN PALMS OF HANDS.  
ARRANGE MEDIUM HOT COALS AT BACK OF FIREBOX; PLACE LARGE FOIL DRIP PAN UNDER SPIT AREA.  
JUST BEFORE PLACING DUCKLING ON ROTISSERIE, USE A BASTER TO FORCE 1/4 CUP OF THE SAUCE 
INTO CAVITY.  IF NEEDED, USE ADDITIONAL SKEWER TO KEEP CAVITY CLOSED SECURELY.  COOK 
DUCKLING 2 HOURS OR UNTIL TENDER; FREQUENTLY PRICK SKIN WITH FORK TO ALLOW EXCESS FAT 
TO DRAIN AWAY.  ADD COALS IF NECESSARY TO MAINTAIN EVEN HEAT.  DURING LAST 20 MINUTES 
OF COOKING BRUSH DUCKLING EVERY 5 MINUTES WITH REMAINING SAUCE.  MAKES 2 OR 3 SERVINGS.     
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WILD GOOSE (05/20/93) (0:13)

SERVINGS:  1

      1 EA GOOSE                               3 EA ONIONS 
      2 EA APPLES                              2 EA STRIPS BACON 
      1 EA CARROT                              1 EA STALK CELERY 
      1 EA BAY LEAF                            3 EA SPRIGS PARSLEY 
    1/2 T  THYME                               2 CN CONSOMME 
      1 C  RED WINE, DRY                       1 T  CORNSTARCH 
      1 X  SALT                          
 
  SOAK PLUCKED AND CLEANED GOOSE OVERNIGHT IN WELL SALTED WATER. RINSE AND
  DRY, THEN STUFF WITH 2 ONIONS AND 2 APPLES, BOTH QUARTERED. PLACE BREAST
  SIDE UP IN OPEN ROASTER PAN AND COVER WITH 2 STRIPS THICK BACON. BROWN IN
  475 DEGREE OVEN UNTIL BACON IS CRISP. TAKE ALL FAT FROM PAN AND DISCARD.
  REMOVE BACON.
  
  ADD TO THE PAN 1 ONION, QUARTERED, 1 CARROT, QUARTERED, 1 CUT UP STALK OF
  CELERY, 1 BAY LEAF, 2 OR 3 SPRIGS OF PARSLEY, 1/2 TEASPOON THYME, 2 CANS
  CONSOMME WITH 2 CANS WATER, AND 1 CUP OF DRY RED WINE. COVER THE PAN AND
  ROAST AT 375 DEGREES FOR 2 TO 2-1/2 HOURS, BASTING OFTEN. GOOSE SHOULD BE
  DONE SO THAT MEAT WILL READILY PULL OFF CARCASS.
  
  REMOVE GOOSE FROM ROASTER AND PLACE ON WARM PLATTER. REMOVE AND DISCARD
  STUFFING. STRAIN THE GRAVY AND THICKEN WITH 1 TABLESPOON CORNSTARCH MIXED
  WITH 2 TABLESPOONS COLD WATER.  CORRECT SEASONING IF NECESSARY. SERVE WITH
  WILD RICE.
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