Continental Poultry Main Dish Recipes

GETTING READY 1) Weigh the fowl to calculate the cooking time and wash and dry thoroughly. 2) Truss with string to make it easy to handle. MAKING 3) Put the fowl into the cooker, without the trivet, and add the water to half fill the cooker. 4) Bring to the... - 45.7927

GETTING READY 1) Arrange the ingredients. MAKING 2) In a cooker, heat the butter. 3) Saute the shallots and mushrooms until both are lightly browned. 4) Take out from the cooker and drain well. 5) Brown the pieces of pheasant all over. 6) Lift out and drain... - 45.667

GETTING READY 1) With afork, prick the duck portions from all over. MAKING 2) In the cooker, heat the butter. 3) Place the duck in hot butter and brown on both sides. 4) Add the onion and cook until transparent. 5) Take out the duck and onion and drain... - 45.3932

GETTING READY 1) Press stiffly down on the breasts of the pigeons to snap the rib cages and flatten them a little. 2) Remove the backbones using kitchen scissors, leaving the remaining ribs and the legs on, and open the pigeons as flat as it permits. 3)... - 45.3363

GETTING READY 1) Arrange the ingredients. MAKING 2) Heat the cooker gently. 3) Heat the bacon rind gently to release the fat. 4) Add the bacon to the cooker and fry until beginning to colour. 5) If necessary add the butter or margarine to the cooker and... - 44.4818

GETTING READY 1) Arrange the ingredients. MAKING 2) In the cooker, heat the butter and brown the pigeons all over. 3) Add the onions and mushrooms and fry until both are beginning to colour. 4) Stir in wine, stock or water and stock cube, salt, pepper and... - 44.452

MAKING 1) Make the stuffing, by placing in a of water the chestnuts for minutes 2) Boil till the skins comes off easily 3) Over the peeled nuts, pour in the stock and bring to a simmer till tender 4) Drain the chestnuts and keep aside to cool reserving the... - 44.3155

GETTING READY 1) Discard the excess fat from inside the bird. 2) Stuff the chopped onion, crushed garlic and sliced lemon in the inner cavity of the bird. 3) Boil the cider with the spices, add over the bird and marinate for at least 4 hours, or overnight if... - 44.2286

GETTING READY 1) Arrange the ingredients. MAKING 2) In the cooker, heat the butter and oil and saute the onion until soft and transparent. 3) Place the duck and fry to brown evenly all over. 4) Carefully drain off the excess butter and oil. 5) Stir in... - 44.192

GETTING READY 1) Preheat the over to 450°. 2) Blanch the onions in boiling water for 5 minutes, then peel. 3) Wipe the squab and put a sprig of rosemary, two sage leaves and a slice of bacon into each. 4) Thickly slice the mushrooms. MAKING 5) Put the... - 43.9371

GETTING READY 1) Quarter the pigeons. 2) Pound the saffron in a small bowl. 3) Add 2 tbsp warm water and leave to soak for 10 minutes. 4) Peel and finely chop the onion. MAKING 5) Lightly coat the pigeons with seasoned flour. 6) In a saucepan, heat the oil... - 43.1492

Preheat the oven to 350°F (180°C). Melt the butter in a Dutch oven. Add the duck quarters and fry them until they are well browned on all sides. Pour over the vermouth, season to taste and add the bouquet garni. Cover the pot and bake in the oven for 40... - 42.5244

GETTING READY 1) Remove giblets from hens, and reserve for other uses. 2) Wash hens with cold water, and par dry. MAKING 3) Lift wingtips of hens up and over back so they are tucked under hen. 4) Close cavities, and tie leg ends together with string; set... - 41.3597

GETTING READY 1) Preheat the over to 450°. 2) Blanch the onions in boiling water for 5 minutes, then peel. 3) Wipe the squab and put a sprig of rosemary, two sage leaves and a slice of bacon into each. 4) Thickly slice the mushrooms. MAKING 5) Put the... - 41.0757

Rub the duck all over with the salt and pepper. Melt the butter in a Dutch oven and brown the duck on all sides. Pour in the Madeira. Cover the Dutch oven, reduce the heat to low and cook for about 50 to 60 minutes or until the duck is cooked. Remove the duck... - 40.0305

GETTING READY 1) Remove giblets from hens; serve for other use. 2) Wash hens with cold water, and par dry. 3) Slit hens lengthwise, using an electric knife. 4) Coat grill with cooking spray. MAKING 5) In a small saucepan, combine raspberry spread and next 3... - 39.9494

GETTING READY 1) Preheat the oven to 400°. 2) With a fork, prick duck all over. Season well and place on rack in roasting pan. 3) Cut the rinn from one orange into thin matchsticks. 4) Squeeze the juice from two oranges. 5) Peel and section remaining... - 38.725

Season the pheasant well with salt and pepper. Fry the bacon in a Dutch oven over moderate heat until it has rendered its fat. Add the butter and brown the bird on all sides. Pour over the brandy and orange juice. Cover the pot, reduce the heat and simmer... - 38.0371

GETTING READY 1) Preheat the oven to 400°. 2) Sprinkle duck inside and out with salt and pepper. 3) Using a fork, prick the duck all over and place on wire rack in roasting pan. 4) Peel and core the apples. 5) Cut two of them into quarters and leave the rest... - 36.7195

Clean and wash quail. Season inside of quail with salt & pepper, then roll in flour. Using butter in skillet, brown on all sides. Add water & mushrooms, cover, and simmer for 15 minutes. Add parsley, cover, and let simmer for 10 minutes more. Quail should be... - 34.767