Bird Dog & Retriever News

June / July 2003 issue Page 52

  Grilled Pheasant Breast with Herbs and Lemon and Lime Glaze

The tangy Lemon and Lime Glaze accents the rich flavor of the herbed breasts and makes this entree' the center piece of a wonderful spring or summer dinner meal.

6 each boneless, skinless, Pheasant breasts
3 Tbsp olive oil
1tsp rosemary
1tsp thyme leaves
1tsp seasoned salt
tsp granulated garlic
1 recipe Lemon and Lime Glaze

1) Rub pheasant breasts with olive oil and sprinkle both sides with herbs, seasoned salt, and garlic.
2) Grill breasts until marked on both sides. Brush liberally with Lemon and Lime Glaze. Finish cooking, brushing with glaze several times. Don't overcook.

Goose Breast, Wild Rice, and Vegetables

Hot Dish, Covered Dish, or Casserole call this recipe by either name depending upon whether you live in Minnesota, Maine, or California. This old favorite is easily prepared ahead and always delicious.
4 each goose breasts, boneless and skinless
1tsp seasoned salt
1/2C butter
1/2C chopped onions
1/4C each diced celery, mushrooms, and green peppers
1/2tsp parsley flakes
1/4C white wine (dry)
1Tbsp chicken base
1can cream of mushroom soup (10 3/4 oz.)
1/2c water
3C cooked wild rice
to taste salt and pepper

 

1) Cut breasts in 2-3 pieces depending upon size. Rub each piece with seasoned salt. Melt butter, as needed, in sauté pan and brown goose well on both sides. Remove goose and hold.
2) Add remaining butter, chopped onions, diced celery, mushrooms, and green peppers to pan and sauté vegetables until tender-don't brown. Add parsley flakes.
3) Deglaze pan with white wine, add chicken base and simmer for 2-3 minutes.
4) Stir in mushroom soup and water. Add cooked rice and mix well. Season mixture to taste with salt and pepper.
5) Place mixture in a covered oven safe dish and bake at 350 degrees for 40 ­45 minutes or until the goose is fully cooked and tender.
Serve 2-3 pieces of goose and 1/2C rice per person with baking powder biscuits and a green salad.
Serves 4. Suggested wine: California or Australian Merlot

 

 

Lemon and Lime Glaze

Tbsp each lemon, lime rind
3/4C white sugar
2 each large eggs, beaten
3oz each lemon, lime juice
2 Tbsp butter

1) Mix lemon and lime rind, sugar, and eggs. Mix well with whisk and cook 2-3 minutes over medium heat or until sugar dissolves. Add lemon and lime juice and butter. Stirring constantly, cook 3-5 minutes or until the glaze lightly coats a spoon. Hold.
Serve 1 to 1 1/2 breasts per person and accompany them with parslied, buttered noodles and sautéed zucchini.
Serves 4- Suggested wine- chilled Chardonnay

We offer cookbooks for $9.95 each or 3 for $20 they are great gifts.

 

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Copyrights Bird Dog & Retriever News May 2003
Do not reproduce or retransmit in any form, and we surf the web, we'll find you.
Maintained by Dennis Guldan e-mail
Bird Dog & Retriever News, 563 17th Ave NW, New Brighton, MN 55112,
Phone/Fax 651-636-8045 Adv deadline 1st of the month prior to the issue.