Braised Pollack (Puk-O Tchim)
INGREDIENTS:
3 lg Pheasants; cleaned and rinse
1/4 c Safflower oil
3 c Peel;thin slice green apple
1 c Onions; thinly sliced
1/2 c Applejack or calvados
1 ts Nutmeg
1/2 c Half and half
Herbal salt substitute and
-pepper to taste
3 lg Pheasants; cleaned and rinse
1/4 c Safflower oil
3 c Peel;thin slice green apple
1 c Onions; thinly sliced
1/2 c Applejack or calvados
1 ts Nutmeg
1/2 c Half and half
Herbal salt substitute and
-pepper to taste
Recipe by: the California Culinary Academy Preparation Time: 1:20 1. Preheat oven to 350 degrees F. In a large Dutch oven over medium-high heat, quickly brown pheasants in oil on all sides. Place apples and onions around pheasant. Pour applejack on top and let it heat for 1 minute, then ignite. Shake pan until flames subside.
2. Dust top of pheasant with nutmeg. Place pan in oven and bake until juice runs clear when tip of knife is inserted in thigh of bird (about 1 hour). Remove pheasant, cooked apples, and onions to a platter and keep warm in oven.
3. Transfer pan juices to a saucepan. Heat over medium-high heat until simmering, then stir in half-and-half. Let mixture cook 5 minutes, stirring frequently, then season to taste with salt substitute and pepper. Pour over pheasant and serve.
2. Dust top of pheasant with nutmeg. Place pan in oven and bake until juice runs clear when tip of knife is inserted in thigh of bird (about 1 hour). Remove pheasant, cooked apples, and onions to a platter and keep warm in oven.
3. Transfer pan juices to a saucepan. Heat over medium-high heat until simmering, then stir in half-and-half. Let mixture cook 5 minutes, stirring frequently, then season to taste with salt substitute and pepper. Pour over pheasant and serve.