Pheasant veronique

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Recipe by: nadidah

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Pheasants
Salt and pepper
3 oz Butter
1 pt Chicken stock
1 1/2 ts To 2 ts arrowroot
8 oz Seedless white grapes
4 tb Double cream
1 ts Lemon juice

Set oven at 350 or gas 4. Wipe the pheasants, season, and rub well
all over with butter. Put a knob of butter inside each bird. Place
the pheasants breast side down in deep pot roaster or flameproof
casserole. Cover and cook with stock and buttered paper. Cook for 1
to 1 1/4 hrs until tender turning the birds breast side up after 25
minutes. When cooked remove the pheasants and keep hot. Boil the
remaining liquid to reduce a little and strain into a saucepan. Blend
the arrowroot with a little water and then stir into the hot stock.
Bring to a boil and stir until sauce thickens and clears. Add the
grapes, cream and lemon juice, then heat through without boiling.
Check the seasoning. Arrange the pheasants on a serving dish, spoon
the sauce over and serve. From Mrs Beetons Book of Cookery and
Household Management 1994 ISBN 0-7063-7320-0 From : Eleanor Creighton