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Name: Pheasant Veronique
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Pheasants; 1 ts Lemon juice; 8 oz Seedless white grapes; 4 tb Heavy Cream; Salt and pepper; 1 pt Chicken Stock; 1 1/2 ts To 2 ts arrowroot; 3 oz Butter

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INGREDIENTS

2 Pheasants
1 ts Lemon juice
8 oz Seedless white grapes
4 tb Heavy Cream
Salt and pepper
1 pt Chicken Stock
1 1/2 ts To 2 ts arrowroot
3 oz Butter

Servings

INSTRUCTIONS

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 Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Mar 30, 1998

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Pheasant Veronique

2 Pheasants
1 ts Lemon juice
8 oz Seedless white grapes
4 tb Heavy Cream
 Salt and pepper
1 pt Chicken Stock
1 1/2 ts To 2 ts arrowroot
3 oz Butter

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  Posted to MM-Recipes Digest  by valerie@nbnet.nb.ca (valerie) on Mar 30,  1998

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Nutrition

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Serving Size: 1 Serving (749g)
Recipe Makes: 4 Servings

Calories: 1181
Calories from Fat: 696 (59%)

Amt Per Serving		% DV

	Total Fat 77.4g	103 %
	Saturated Fat 35.2g	176 %
	Monounsaturated Fat 28.4g
	Polyunsanturated Fat 6.7g
Cholesterol 392.8mg		121 %
Sodium 790.9mg		27 %
Potassium 1351.2mg		36 %
Total Carbohydrate 19.2g		6 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 18.7g
Protein 97.8g		140 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1181

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