"FLYING SCOTSMAN" PHEASANT"FLYING SCOTSMAN" PHEASANT"FLYING SCOTSMAN" PHEASANT"FLYING SCOTSMAN" PHEASANT
1111british measurementsbritish measurementsbritish measurementsbritish measurements1111brace pheasants; oven-readybrace pheasants; oven-readybrace pheasants; oven-readybrace pheasants; oven-ready2222ozozozozflour; plain (all-purpose)flour; plain (all-purpose)flour; plain (all-purpose)flour; plain (all-purpose)2222ozozozozbutter butter butter butter 1111largelargelargelargeonion; choppedonion; choppedonion; choppedonion; chopped1111teaspoonteaspoonteaspoonteaspoonthymethymethymethyme1111cancancancanwildgame soup; 15oz *or*wildgame soup; 15oz *or*wildgame soup; 15oz *or*wildgame soup; 15oz *or*3/43/43/43/4pintpintpintpintwildgame stockwildgame stockwildgame stockwildgame stock4444fl ozfl ozfl ozfl ozvermouthvermouthvermouthvermouth3333fl ozfl ozfl ozfl ozsingle malt scotch whiskeysingle malt scotch whiskeysingle malt scotch whiskeysingle malt scotch whiskey1111ozozozozbeurre manie (kneaded butter beurre manie (kneaded butter beurre manie (kneaded butter beurre manie (kneaded butter 1111. and flour paste). and flour paste). and flour paste). and flour paste)1111watercress to garnishwatercress to garnishwatercress to garnishwatercress to garnishPlace the pheasants in a bag with seasoned flour, and shake vigorouslyPlace the pheasants in a bag with seasoned flour, and shake vigorouslyPlace the pheasants in a bag with seasoned flour, and shake vigorouslyPlace the pheasants in a bag with seasoned flour, and shake vigorouslyuntil they are well coated. Heat the butter in a large saucepan, adduntil they are well coated. Heat the butter in a large saucepan, adduntil they are well coated. Heat the butter in a large saucepan, adduntil they are well coated. Heat the butter in a large saucepan, addthe onion, thyme and pheasants and brown for 5 to 10 minutes. Pour the onion, thyme and pheasants and brown for 5 to 10 minutes. Pour the onion, thyme and pheasants and brown for 5 to 10 minutes. Pour the onion, thyme and pheasants and brown for 5 to 10 minutes. Pour over the soup or game stock and the vermouth, bring to the boil andover the soup or game stock and the vermouth, bring to the boil andover the soup or game stock and the vermouth, bring to the boil andover the soup or game stock and the vermouth, bring to the boil andsimmer for 5 to 10 minutes. Remove the birds from the pan, place in asimmer for 5 to 10 minutes. Remove the birds from the pan, place in asimmer for 5 to 10 minutes. Remove the birds from the pan, place in asimmer for 5 to 10 minutes. Remove the birds from the pan, place in acovered dish, breasts down, and pour over the vermouth mixture. Bakecovered dish, breasts down, and pour over the vermouth mixture. Bakecovered dish, breasts down, and pour over the vermouth mixture. Bakecovered dish, breasts down, and pour over the vermouth mixture. Bakeat 350øF / 180øC / gas 4 for 2 hours, or until the birds are tender.at 350øF / 180øC / gas 4 for 2 hours, or until the birds are tender.at 350øF / 180øC / gas 4 for 2 hours, or until the birds are tender.at 350øF / 180øC / gas 4 for 2 hours, or until the birds are tender.When ready, reduce the oven temperature to 250øF / 120øC / gas 1/2When ready, reduce the oven temperature to 250øF / 120øC / gas 1/2When ready, reduce the oven temperature to 250øF / 120øC / gas 1/2When ready, reduce the oven temperature to 250øF / 120øC / gas 1/2and pour the whiskey (minus 1 Tbsp) into the pheasant dish. Cook for and pour the whiskey (minus 1 Tbsp) into the pheasant dish. Cook for and pour the whiskey (minus 1 Tbsp) into the pheasant dish. Cook for and pour the whiskey (minus 1 Tbsp) into the pheasant dish. Cook for a further 15 to 30 minutes to allow the whiskey flavor to bea further 15 to 30 minutes to allow the whiskey flavor to bea further 15 to 30 minutes to allow the whiskey flavor to bea further 15 to 30 minutes to allow the whiskey flavor to beabsorbed. Lift the pheasants from the dish, and thicken the sauce, if absorbed. Lift the pheasants from the dish, and thicken the sauce, if absorbed. Lift the pheasants from the dish, and thicken the sauce, if absorbed. Lift the pheasants from the dish, and thicken the sauce, if necessary, with beurre manie. Add a tablespoon of whiskey and stir necessary, with beurre manie. Add a tablespoon of whiskey and stir necessary, with beurre manie. Add a tablespoon of whiskey and stir necessary, with beurre manie. Add a tablespoon of whiskey and stir gently. Pour the sauce over the pheasants and garnish with watercress gently. Pour the sauce over the pheasants and garnish with watercress gently. Pour the sauce over the pheasants and garnish with watercress gently. Pour the sauce over the pheasants and garnish with watercressbefore serving.before serving.before serving.before serving."Scotch Whiskey Recipes""Scotch Whiskey Recipes""Scotch Whiskey Recipes""Scotch Whiskey Recipes": by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN =: by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN =: by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN =: by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN =0-7117-0553-40-7117-0553-40-7117-0553-40-7117-0553-4Scanned and formatted for you by The WEE Scot -- pol Mac Griogair Scanned and formatted for you by The WEE Scot -- pol Mac Griogair Scanned and formatted for you by The WEE Scot -- pol Mac Griogair Scanned and formatted for you by The WEE Scot -- pol Mac Griogair ~+-~+-~+-~+-From: Fred Ball Date: 30 Nov 98From: Fred Ball Date: 30 Nov 98From: Fred Ball Date: 30 Nov 98From: Fred Ball Date: 30 Nov 98Yield: 6 servingsYield: 6 servingsYield: 6 servingsYield: 6 servings
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"RAMP"AGING CHICKEN CHILI - MODERN"RAMP"AGING CHICKEN CHILI - MODERN"RAMP"AGING CHICKEN CHILI - MODERN"RAMP"AGING CHICKEN CHILI - MODERN
1111lblblblbramps (leaves and all) cutramps (leaves and all) cutramps (leaves and all) cutramps (leaves and all) cut1111into bite size piecesinto bite size piecesinto bite size piecesinto bite size pieces3333tablespoontablespoontablespoontablespooncrisco hot & spicy cooking crisco hot & spicy cooking crisco hot & spicy cooking crisco hot & spicy cooking 1111oiloiloiloil2222lblblblbchicken breast cut into bitechicken breast cut into bitechicken breast cut into bitechicken breast cut into bite1111size piecessize piecessize piecessize pieces2222cloves garlic, mincedcloves garlic, mincedcloves garlic, mincedcloves garlic, minced2222bay leavesbay leavesbay leavesbay leaves1111teaspoonteaspoonteaspoonteaspoonmexican oreganomexican oreganomexican oreganomexican oregano2222teaspoonteaspoonteaspoonteaspoonground cumin ground cumin ground cumin ground cumin1111teaspoonteaspoonteaspoonteaspooncayennecayennecayennecayenne2222tablespoontablespoontablespoontablespoonchili powder chili powder chili powder chili powder 22224-oz cans chopped green4-oz cans chopped green4-oz cans chopped green4-oz cans chopped green1111chilieschilieschilieschilies222216-oz cans kidney beans16-oz cans kidney beans16-oz cans kidney beans16-oz cans kidney beans1111(liquid included)(liquid included)(liquid included)(liquid included)16161616ozozozozcan refried beanscan refried beanscan refried beanscan refried beans16161616ozozozozcan stewed tomatoescan stewed tomatoescan stewed tomatoescan stewed tomatoes6666ozozozozcan tomato pastecan tomato pastecan tomato pastecan tomato paste222215 1/2-oz. cans beef 15 1/2-oz. cans beef 15 1/2-oz. cans beef 15 1/2-oz. cans beef 1111consommeconsommeconsommeconsommeCook chicken, ramps and garlic in oil till chicken is slightlyCook chicken, ramps and garlic in oil till chicken is slightlyCook chicken, ramps and garlic in oil till chicken is slightlyCook chicken, ramps and garlic in oil till chicken is slightlybrowned. Add spices, chilies and stir together. Add remaining browned. Add spices, chilies and stir together. Add remaining browned. Add spices, chilies and stir together. Add remaining browned. Add spices, chilies and stir together. Add remaining ingredients and cook covered for 1 hour. Top finished chili withingredients and cook covered for 1 hour. Top finished chili withingredients and cook covered for 1 hour. Top finished chili withingredients and cook covered for 1 hour. Top finished chili withdiced ramps and grated cheese.diced ramps and grated cheese.diced ramps and grated cheese.diced ramps and grated cheese.source unknownsource unknownsource unknownsource unknownFrom: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54~0500~0500~0500~0500Yield: 4 servingsYield: 4 servingsYield: 4 servingsYield: 4 servings
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#54547 MOOSE STROGANOFF#54547 MOOSE STROGANOFF#54547 MOOSE STROGANOFF#54547 MOOSE STROGANOFF
1 1/21 1/21 1/21 1/2lblblblbmoose sirloin steak (cut inmoose sirloin steak (cut inmoose sirloin steak (cut inmoose sirloin steak (cut in11111/2 strips)1/2 strips)1/2 strips)1/2 strips)1/21/21/21/2cupcupcupcupplus 2 tbsp. flour plus 2 tbsp. flour plus 2 tbsp. flour plus 2 tbsp. flour 1111teaspoonteaspoonteaspoonteaspoonsaltsaltsaltsalt1/21/21/21/2lblblblbmushrooms, choppedmushrooms, choppedmushrooms, choppedmushrooms, chopped2222smallsmallsmallsmallonions, choppedonions, choppedonions, choppedonions, chopped1111clove garlicclove garlicclove garlicclove garlic3333tablespoontablespoontablespoontablespoonfatfatfatfat1111tablespoontablespoontablespoontablespoonworcestershireworcestershireworcestershireworcestershire1111cupcupcupcupcanned beef bouilloncanned beef bouilloncanned beef bouilloncanned beef bouillon1111cupcupcupcupsour creamsour creamsour creamsour cream1111steamed ricesteamed ricesteamed ricesteamed riceRoll meat in 1/4 cup flour and salt. Saute garlic, onions andRoll meat in 1/4 cup flour and salt. Saute garlic, onions andRoll meat in 1/4 cup flour and salt. Saute garlic, onions andRoll meat in 1/4 cup flour and salt. Saute garlic, onions andmushrooms in fat for 5 minutes. Add meat and brown. Remove meat,mushrooms in fat for 5 minutes. Add meat and brown. Remove meat,mushrooms in fat for 5 minutes. Add meat and brown. Remove meat,mushrooms in fat for 5 minutes. Add meat and brown. Remove meat,mushrooms and onions from pan. Add remaining flour to drippings inmushrooms and onions from pan. Add remaining flour to drippings inmushrooms and onions from pan. Add remaining flour to drippings inmushrooms and onions from pan. Add remaining flour to drippings inpan. Add Worcestershire and bouillon. Cook until thickened. Addpan. Add Worcestershire and bouillon. Cook until thickened. Addpan. Add Worcestershire and bouillon. Cook until thickened. Addpan. Add Worcestershire and bouillon. Cook until thickened. Addsour cream. Heat until gravy simmers. Add cooked moose and vegetablessour cream. Heat until gravy simmers. Add cooked moose and vegetablessour cream. Heat until gravy simmers. Add cooked moose and vegetablessour cream. Heat until gravy simmers. Add cooked moose and vegetablesand heat. Serve over rice.and heat. Serve over rice.and heat. Serve over rice.and heat. Serve over rice.Yield: 4 servingsYield: 4 servingsYield: 4 servingsYield: 4 servings