Steamed Pheasant or Chukkar
Steamed Pheasant or Chukkar Preparation
Place each bird on a sheet of heavy foil large enough to wrap and seal. Salt and pepper each and place onion, garlic and orange peel inside. Rub butter on breast, add 1 Tablespoon wine. Wrap and seal tightly. Place birds in a large roaster or iron pot and fill with water to cover. Add orange peel, a few slices of onion, butter, salt, pepper and wine to the water. Bring water to a boil, cover with lid and place in oven for 3 hours at 150?. Remove birds and, in a small skillet, make enough roux for gravy. Use remaining liquid in cooking pot with roux to make gravy. Season to taste. Yield: 1 to 2 birds per serving (depending on size). IRENE DAVIS (MRS. GEORGE H.) From
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