Recipe - Steamed Pheasant Or Chukkar

4 Game birds
Salt
Pepper
One fourth Onion; cut or sliced up (per bird)
1 Clove (small) garlic (per
bird)
Orange peel (per bird)
1 tablespoon White wine (per bird)
Butter or margarine

Place each bird on a sheet of heavy foil large enough to wrap and seal.
Salt and pepper each and place onion, garlic and orange peel inside. Rub
butter on breast, add 1 Tablespoon wine. Wrap and seal tightly. Place birds
in a large roaster or iron pot and fill with water to cover. Add orange
peel, a few slices of onion, butter, salt, pepper and wine to the water.
Bring water to a boil, cover with lid and place in oven for 3 hours at
150ø. Remove birds and, in a small skillet, make enough roux for gravy.
Use remaining liquid in cooking pot with roux to make gravy. Season to
taste. Yield: 1 to 2 birds per serving (depending on size).

IRENE DAVIS (MRS. GEORGE H.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.