*  Exported from  MasterCook  *
 
                             Aromatic Pheasant
 
 Recipe By     : Glynne Johns
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      ounce         dried mushrooms
    2                    pheasants -- jointed
    2      stalks        lemon grass
    1                    fresh red chili -- (no seeds to hot)
    2      inches        fresh root ginger
    1                    lemon -- juice of
                         juice and grated peel of 1 orange
    2                    garlic cloves -- (2 to 3)
    1      can           blueberries
    1      tablespoon    arrowroot
    3      tablespoons   olive oil
 
      Soak the mushrooms in water (not too much) for a couple of hours . 
 In
 the bottom of a casserole dish put the olive oil and the pheasant joints
 and brown quickly.  Finely slice the lemon grass and finely chop the
 ginger, chili and garlic and add to the pheasant with orange peel, lemon
 &
 orange juice and blueberries.  Strain in the water from the mushrooms
 and
 push the mushrooms down between the pheasant joints.  Season with salt
 and
 cover the casserole.  Cook in the middle of the oven at 325 F for 2
 Hours.
 When cooked pour the juices from the casserole (keep the pheasant warm
 in a
 low oven) into a saucepan.  Mix the arrowroot with a little water until
 smooth and add to the saucepan stirring all the time until the sauce has
 thickened.  Pour sauce over pheasant joints and top with chopped
 coriander
 leaves.  Serve with anything you like, rice, mashed potato and green
 veggies. (tasty)
 by Christopher E. Eaves <cea260@airmail.net>
  
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