Pan Roasted Pheasant Or Quail 1964 Italian Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
• Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
• Heat the butter and olive oil in a skillet over medium heat.
• Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
• Remove from the heat and stir in the prosciutto, thyme and lemon zest.
• Yield: 6 servings
• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
• Bring to a boil, stirring until the sugar has dissolved.
• Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
• Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Steps:

• Rinse and pat dry birds.
• Trim away dark skin around neck area.
• Heat oil in a skillet Add birds and slowly saute on three sides, leaving one side not done.
• Takes about 10 minutes.
• Sprinkle with salt and pepper as they cook, just lightly.
• Pour off all fat.
• Add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also.
• Sprinkle with garlic and herbs.
• Stir in brandy, stock.
• Cook 4 minutes uncovered over med.
• heat.
• Scraping all the bits off the bottom of pan.
• Lower heat to low cover the pan and cook 8 more minutes.
• Add the wine turning the birds over to moisten all.
• Cover pan and cook another 5 minutes, then add the water and cover until legs move easily.
• and done, another 10 minutes.
• Serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops.

Steps:

• Baking Pan: LARGE Tube pan, buttered.
• In a small bowl dissolve yeast in water.
• Stir briskly with a fork or metal whisk.
• Blend in 1/2 cup flour and let the sponge stand until it is bubbly--about 5 minutes.
• In a large bowl cream together butter and sugar and follow this with eggs and egg yolks.
• Beat thoroughly until well mixed.
• Add yeast, vanilla, salt and about 4 cups of flour--one cup at a time.
• stir with a wooden spoon until it becomes too difficult to turn--then work in by hand.
• When it is soft, but not sticky, turn from the bowl onto a floured board or counter top.
• Knead the dough for about 8 minutes and divide the ball in two equal parts.
• One half is put aside to rest while the other half receives the raisins, candied peel, citron and chopped nuts Work the fruit and nuts in well.
• Keep the two halves separate.
• Place them in greased bowls, cover tightly with plastic wrap and move to a warm place (80 to 85 Degrees) to rise until doubled in bulk about 50 minutes.
• You can test if they have risen by poking a finger in them; the dents will remain.
• (I warm up my oven for a minute-- turn it off-- and leave the pilot light on, and put my dough here).
• Punch down the two doughs, separately turn them onto the floured surface, and knead again for 3 minutes.
• Butter pan, sprinkle it with sugar, and stud the bottom with whole blanched almonds.
• Roll the plain dough into a triangle.
• (The long side--about 24 inches--will encircle the tube, with the ends overlapping.) Roll out the fruit dough the same size.
• Lay it on top of the plain.
• Beginning at the base of the triangle, roll up the two doughs, and fit them into the prepared pan.
• Try an experimental circle before dropping the dough into the pan to be certain the ends overlap, and, together, are about the same thickness as the center of the roll.
• Cover the pan with wax paper and place in a warm spot to rise until dough has doubled in bulk about one hour.
• Preheat oven to 400 F.
• Bake in a hot oven for 10 minutes, REDUCE the oven temperature to moderate 350 F.
• and continue to bake for another 50 minutes, or until the loaf tests done.
• Insert a metal skewer or wooden toothpick into the center of the loaf.
• If it comes out clean and dry, the loaf is done.
• If moist particles cling to the probe, return the loaf to the oven for an additional 10 minutes.
• Test again.
• Remove bread from the oven and turn from the pan and place on a cooling rack.
• Slice in wedges.
• The Complete Book of Breads.

Steps:

• In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
• Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
• Bring to boil and then reduce heat and simmer.
• Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.

Steps:

• Season teal breast halves with salt and pepper.
• Melt butter in a black iron pot and brown breast halves.
• Remove to baking dish.
• Add flour to butter in pot, stirring well.
• Brown a little or not, your taste.
• Slowly add chicken broth and sherry.
• Season to taste.
• Blend well and pour over teal.
• Add mushrooms and parsley.
• Bake at 350 degrees for 1 hour in a covered baking dish.
• Serve with wild rice.
• Also for: Doves, quail, snipe, woodcock, grouse, pheasant& rabbit.

Steps:

• In a crockery bowl, add vinegar.
• Add one pheasant at a time, and coat inside and outside with vinegar. Set on a plate to drain.
• Rub pheasants with butter inside and out.
• Place yellow onion quarters in each pheasant.
• Place 4 slices of bacon in the bottom of a cast iron dutch oven.
• Stoke the oven on medium to high heat.
• Regular oven about 380*.
• Salt and Pepper pheasants.
• Place them on top of the bacon in dutch oven.
• Roast uncovered for 30 minutes.
• Taste the wine. If it is not sweet enough, add the dash of sugar and stir.
• Baste the wine on the birds after they
• have cooked for 20 minutes. Move them apart so that each side gets browned. Baste again.
• in ten minutes.Use all the wine.
• Check in 40 minutes with a fork, if juices run clear, pheasants are done. Throw away the bacon, or crush for another day and put in the larder. Wipe out dutch oven and hang.
• Serve pheasants with roasted potatoes and poached apples.

Steps:

• Preheat oven to 500 degrees.
• Place the pheasant into a baking dish.
• Pour lemon juice over the pheasant.
• Generously spread the honey over the entire bird.
• Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon& thyme.
• Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon& thyme.
• Place into the bottom third of the oven& roast until done, which will be when you puncture the bird& the juices run clear.
• Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.