Pheasant Salmi Recipe
Ingredients
6 green onions and tops, chopped
3 tablespoons butter
5 tablespoons browned flour
1 cup stock (made from cooking pheasant bones in water seasoned with 2 stalks celery)
1/4 cup (4 tablespoons) sherry
2 tablespoons orange juice
1/4 teaspoon grated orange peel
Salt
1 cup pecan stuffing or other leftover stuffing
2 to 3 cups cooked pheasant meat, cut in bite-size pieces
Directions
Saute onions in butter until lightly browned; add browned flour, and stirring, cook 2 minutes.
Add the stock, sherry, orange juice, and grated peel; stirring, cook until smooth and thickened; taste and add salt if desired.
Add stuffing to the gravy mixture, along with the meat, and cook just long enough to heat through.
Add the stock, sherry, orange juice, and grated peel; stirring, cook until smooth and thickened; taste and add salt if desired.
Add stuffing to the gravy mixture, along with the meat, and cook just long enough to heat through.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
