- 2 pheasants
- 2 tablespoons [30 mL] oil
- 1/2 cup [125 mL] thinly sliced carrot
- 1/2 cup [125 mL] thinly sliced onion
- 1/2 cup [125 mL] thinly sliced celery
- Salt and pepper to taste
- 3 cloves
- 1 cup [250 mL] dry white wine
- 3 tablespoons [45 mL] white wine vinegar
- 2 lemons, sliced
- 1/4 teaspoon [1 mL] thyme
- 1/4 teaspoon [1 mL] minced parsley
- 1/4 teaspoon [1 mL] savory
- 2 cups [500 mL] warm chicken broth
- 1/4 cup [60 mL] corn oil
- 3 tablespoons [26.25 g] flour
- 1 tablespoon [15 mL] water
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- Preheat oven to 300°F [150°C].
- Clean pheasants; reserve.
- Into a frypan, heat oil over high heat.
- Mix in carrot, onion and celery slices.
- Salt and pepper.
- Lower heat and leave to sweat for 10 minutes.
- Add cloves, dry white wine, white wine vinegar, lemon slices, thyme, minced parsley, savory and warm chicken broth.
- Simmer for 12 minutes, over low heat.
- Meanwhile, heat corn oil into a casserole.
- Brown pheasants until golden brown all around.
- Pour in dry white wine mixture.
- Mix together flour and water, to get a really thick paste.
- Cover casserole with lid.
- Glue together cover and casserole all around with flour/water mixture, until airtight [heat will harden the mixture and really seal the caserole].
- Bake into preheated oven for 1 1/2 hours.
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