Thank you, from the BaitShop Boyz! |
Basque Pheasant |
Post Reply |
Author | |
TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
Post Options
Thanks(0)
Posted: 11 January 2007 at 15:25 |
Basque Pheasant
The Basque region is located in the · 2 pheasants, cut up · 1/3 cup packed brown sugar · 3/4 cup white wine · 1/2 cup olive oil · 1/2 cup vinegar · 1 cup pitted prunes · 1 cup medium pitted Spanish green olives · 1/4 cup capers with liquid · 3 cloves garlic, minced · 2 bay leaves · 2 Tbsp. fresh, snipped parsley · 2 Tbsp. dried basil leaves In 13x9-inch baking pan, arrange pheasant pieces in single layer. In medium bowl, combine brown sugar, wine, oil and vinegar; stir to mix. Add remaining ingredients. Stir to combine. Pour mixture over pheasant pieces; cover baking dish with plastic wrap. Refrigerate for at least 6 hours or overnight, turning pheasant pieces twice. Heat oven to 350 degrees. Remove plastic wrap from baking dish. Bake until pheasant is tender, about one hour, turning once. |
|
TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |