Recipe - Etruscan Pheasant (Hl)

2 Whole pheasants; thawed
1 Lemon
Salt and pepper to taste
1 lg Purple onion; quartered
2 tablespoon Butter
2 cup Small vegetables; onions
carrots, etc.
One half cup White wine
One half teaspoon Thyme
3 tablespoon Parsley; chopped

Immerse a clay or terracotta pot, top and bottom, in clean, cold water for
at least 30 minutes. Wipe the birds thoroughly with the cut lemon,
squeezing juice directly onto the flesh, rubbing it in with the pulp. Rub
the birds with salt and pepper, inside and out, and place it in the drained
pot. Sprinkle the birds with bits of the butter, then add the purple onion,
vegetables and wine to the pot. Sprinkle the thyme and parsley over all.
Cover the pot with its lid and place in a cold oven. Bake at 450 degrees
for 90 minutes. With a bottle of chenin blanc, say Bargetto, you may toast
the ancient Etruscans and ask them to forgive modern man his culinary
shortcuts.

Yield: 4 servings

Nutritional information:

587 calories (without the skin)19 grams of fat

Courtesy Rebecca Gray from "Eat Like a Wild Man"

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHI127

Posted to MCRecipe Digest V1 #812 by 4paws@netrax.net (ShermeyerGail) on
Sep 27, 1997