Grilled Pheasant Breast with Herbs and Lemon and Lime
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 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
4 each goose breasts, boneless and skinless
1tsp seasoned salt
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.)
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
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
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
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