Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site tymix.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!tymix!figmo From: figmo@tymix.UUCP (Lynn Gold) Newsgroups: net.cooks Subject: Re: Pheasant and partridge recipes Message-ID: <564@tymix.UUCP> Date: Fri, 1-Nov-85 21:37:11 EST Article-I.D.: tymix.564 Posted: Fri Nov 1 21:37:11 1985 Date-Received: Sun, 3-Nov-85 06:36:42 EST References: <1209@ihuxn.UUCP> Distribution: net Organization: Tymnet Inc., Cupertino CA Lines: 24 > This Thanksgiving, I thought I'd do away with the monotony of cooking > a turkey and do something exciting and even delicious. Instead of > spending my money on a big turkey and eat its left-overs for a year, > I am planning on something like a duck, goose, or even pheasant or > partridge. It should cost about the same as a turkey, but only provide > a single meal. > > Do you have a recipe for any such exotic beards? Or any suggestions > as to which tastes better and how to cook one (e.g. broil, or oven fry, > or steam, etc.)? > I make roast duck by basting it with a sauce of melted raspberry jelly and white wine (50/50 ratio; how much you needs depends upon how big your bird is). Leave on the skin to keep it moist, and roast in a pan with a rack to keep the duck above the fat which will drip. Baste frequently. I forget what temperature and how long to cook (I always look this kind of data up in any cookbook I have lying around at the time), but generally it is done when the skin is golden brown. Skim the fat off the drippings, mix with the basting sauce, and you have gravy for the duckling. --Lynn Gold ...tymix!figmo