Best Cream Of Sherry Pheasant Or Partridge Recipes

CREAM OF SHERRY PHEASANT OR PARTRIDGE

Steps:

• 1. Quarter pheasant using a heavy knife: cut through back just ahead of the thighs. Split thighs along one side of the backbone. Carefully cut back from the wings and breast and discard. Find the keelbone at the center of the breast. Place knife flush along one side of the keelbone and spit breast lengthwise. For partridge, follow same procedure, but use two birds and leave breasts whole.
• 2. Dredge poultry pieces in dry mix, then the wet bath, then dry mix again. Place breaded pieces on a large plate.
• 3. Heat 3 tbsp butter in a large skillet (preferably cast iron), over medium heat. When butter bubbles, add poultry pieces. Cook bone side up for 5 minutes, covering pan with a tight lid (glass is best). Avoid searing breading. Add mushrooms and onion, rotate poultry with tongs, and continue to brown the bone side for 5 min, covered. Add sherry, return lid.
• 4. Reduce heat to simmer for 25-30 minutes, covered. Deeply prick a thick piece of meat to test doneness. If juice runs clear, it is done. During this time, add chicken broth sparingly if neccessary to keep bottom of pan from drying out. By the end of the 25 minutes, liquid should be almost completely dissipated.
• 5. While poultry is simmering, cook pasta according to package directions. Drain and toss with pine nuts and a pat of butter.
• 6. Remove cover, stirring cream gently into pan. Allow to re-heat slowly, removing from heat when cream is hot. Serve over pasta.
• 7. Remember, watch out for shot in your meat!

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.

PARTRIDGE IN A PEAR TREE PIE

Steps:

• Preheat oven to 425°F
• In a mixing bowl, combine cranberry sauce, orange zest, raisins and pecans.
• In pastry-lined pie plate, spread one half of filling.
• Arrange pears, cut side down, in spiral fashion, on filling.
• Spread with remaining filling exposing the cheek of the pear.
• From remaining pastry, cut design of partridge in tree.
• Arrange on top of pie.
• Bake for 20 to 25 minutes or until pastry is golden brown.