MY AUNT'S ASIAN PHEASANT
Make and share this My Aunt's Asian Pheasant recipe from Food.com.
Provided by Iowahorse
Categories Pheasant
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put Bok Choy and pheasant in a large sauce pan and add enough water to cover.
- Add all remaining ingredients and bring to a boil.
- Cover and simmer forty minutes or until tender.
Nutrition Facts : Calories 1081.8, Fat 65.9, SaturatedFat 15.7, Cholesterol 284, Sodium 1821.1, Carbohydrate 10.5, Fiber 2.4, Sugar 2, Protein 96.4
ASIAN PHEASANT AU VIN WITH SCALLION COUNTRY MASH
Steps:
- In a hot stockpot coated with oil, brown seasoned pheasant and set aside. Wipe out pot leaving only a little fat. Saute ginger, black beans, chiles, and garlic for about 5 minutes. Add cipollini, carrots, and celery. Season. Deglaze with wines and add back the pheasant. Add the bay, thyme, and soy sauce and check for seasoning. Add water if necessary and bring to a slow boil. Simmer for 2 hours until pheasant is practically falling off of the bone. For the last 10 minutes of cooking, add the bok choy.
- Place the Scallion Country Mash on a large platter. Cover with the Pheasant au Vin and garnish with the sliced scallions.
- In a large saucepan, combine the potatoes with enough water to cover and salt lightly. Bring to a boil over high heat and cook until the tip of a knife inserted into them meets no resistance, about 30 to 40 minutes.
- Heat a medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the scallion whites and saute, stirring about 3 to 5 minutes. Add the cream and allow the mixture to reduce by half, about 10 minutes.
- Using a hand masher, mash the potatoes coarsely. Add the cream and fold in the remaining tablespoon of butter and the scallion greens. Correct the seasonings and set aside.
MY AUNT'S GREEN BEANS
Steps:
- Fill a bowl with ice water. Cook the green beans in salted boiling water until tender but still bright green, about 5 minutes, then drain and chill in the ice water to stop the cooking. Remove from the ice water and pat dry.
- In a large bowl, whisk together the hazelnut oil, vinegar and honey, and season to taste with salt and pepper. Add the green beans to the bowl with the dressing and toss to coat, adding more salt and pepper if needed. Transfer to a serving bowl or platter and top with the toasted nuts and lemon zest.
PHEASANT
Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.
Provided by Satisfied Kris
Categories Pheasant
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute pheasants in butter 10 minutes.
- Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
- Add wine, lemon juice, onions, salt and pepper.
- Cover and simmer 1 hour or until tender.
- NOTE: If oven is used- Bake at 375 degrees for about 2 hours.
PHEASANT STIR-FRY
I learned creative ways to prepare game while cooking for hunters at a lodge in Alaska, where my husband was a guide. Everyone enjoyed this savory stir-fry. It looks as good as it tastes. -Darlene Kenning, Hutchinson, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cornstarch, soy sauce, ginger and bouillon until blended. Add water; set aside. In a skillet or wok, stir-fry pheasant in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm. , Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add the celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 5 minutes. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.
Nutrition Facts :
MY AUNT'S BANANA BREAD
I got this recipe from one of my aunts, who got it from an old woman she met in Hawaii while stationed there. It is hands-down the very best banana bread I've ever tasted!! No extra buttering required ;)
Provided by tangyh
Categories Breakfast Bread
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Stir the bananas and vinegar together in a bowl, and set aside. Cream the sugar and butter together in a large bowl until creamy and smooth, then beat in the eggs. Stir in the reserved banana mixture. In a separate bowl, stir the flour, baking soda, baking powder, and salt together until the mixture is free of lumps. Mix the flour mixture into the butter-sugar mixture until well blended, and stir in the chopped walnuts and chocolate chips. Spread the batter into the prepared loaf pan.
- Bake in the preheated oven until lightly browned and a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Let cool in pan about 5 minutes, then turn out onto a wire rack.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 54.8 g, Cholesterol 51.3 mg, Fat 14.1 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 6.7 g, Sodium 263.6 mg, Sugar 32.7 g
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