- 6 mandarine oranges
- 1 clove
- Pinch coarse salt
- 3 teasppons [15 g] butter
- 1 large pheasant
- 4 green onions, chopped
- 1/2 cup [125 mL] orange juice
- 2 tablespoons [30 mL] Cognac
- 1/4 cup [60 mL] light cream
- Salt and pepper
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- Grate peel from 2 of the mandarine oranges, reserving sections to decorate.
- Into a small bow, mix together grated peel, clove, coarse salt and 1 teasppon [5 g] butter.
- Brush pheasant inside out, with mixture.
- Peel and break 2 more mandarin oanges into sections.
- Stuff pheasant with mandarin oranges sections; tightly sew pheasant openings, using a large needle.
- Into a casserole, melt remaining 2 teaspoons [10 g] butter; evenly brown pheasant on all sides.
- Sprinkle pheasant with chopped green onion and then with orange juice.
- Cover and simmer for 40 minutes.
- Remove pheasant from casserole; reserve warm.
- Mix remaining madarin oranges sections into sauce.
- Simmer for a few minutes.
- Pour in Cognac and cream, stirring until smooth.
- Salt and pepper, to taste.
- Coat hot pheasant with sauce and serve, decorated with reserved mandarine oranges sections.
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