A recipe for Pheasant a La Mode De Mon. Follow the simple recipe instructions for Pheasant a La Mode De Mon shared by other home cooking experts.
Ingredients
1 Pheasant1 1/2 c. Port (*NOT* cooking port" -real port. "Cooking port" has salt added)
5 slices Onion (slice thin)
2 Tbs. Mushroom peelings
1 c. Chicken stock
1 Bay leaf
2 Cloves whole (or more to taste)
1 Garlic clove
1 Tbs. Parsley chopped fine
2 Tbs. Celery leaves -chopped fine
1 slices Lemon (peeled and chopped)
12 Juniper berries (less or more to taste)
1 Tangerine (whole), peeled
1/4 lb. Larding pork (bacon will do)
10 Peppercorns (bruised)
1/4 c. Mandarine Napoleon (a tangerine liqueur; you could probably substitute Cointreau in a pinch. Use more or less to taste.)
1 c. Sour cream
Directions
Preheat oven to 350 degrees F. Rub pheasant inside and out with salt and pepper. Sprinkle with port. Stuff with bay leaf cloves garlic parsley celery leaves lemon juniper berries and tangerine. Sew the body cavity of the pheasant shut. Moisten the larding pork or bacon with port and cover the breast. To the roasting pan add onion slices mushroom peelings about 1 cup of port chicken stock salt to taste peppercorns more juniper berries to taste and Mandarine liqueur. Roast 40-45 minutes basting every 10 minutes at least.
Strain gravy. Let stand and skim fat. Just before serving add sour cream.
