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Roast Pheasant with Yogurt Sauce

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(Recipe ID: 626)

Serves 4-6

Preparation time: 1 Hour and 15 minutes

Source: Vito De Carolis

Pheasants are highly prized by connoisseurs.  This recipe calls for stuffing and roasting the pheasants, then serving them with a fragrant yogurt sauce.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 Young Pheasants
  • 4 Tablespoons Breadcrumbs
  • 1 teaspoon Sherry Wine
  • 1/2 cup Hazelnuts, crushed
  • 12 Juniper Berries *
  • 1 teaspoon Grated Orange Peel
  • 1 teaspoon Fine Sea Salt *

    Sosalt "Fior di Sale al Ginepro" suggested

  • 1 teaspoon Fresh Ground Green Peppercorn *
  • 1/2 cup Butter, melted
  • Fine Sea Salt and Fresh Ground Black Peppercorn, to taste *
  • 1/2 Onion, finely chopped
  • 3/4 cup Dry Cider
  • 3/4 cup Plain Yogurt
  • 1 teaspoon Dill, coarsely chopped

Instructions

  1. Moisten breadcrumbs with Sherry.  Add hazelnuts, 6 juniper berries, orange peel, salt and pepper.  Stuff birds with the mixture.
  2. Place birds on rack in a roasting pan.  Brush with butter and sprinkle with salt and pepper, to taste.
  3. Place in a pre-heated oven at  425°F for 10 minutes, then lower heat to  400°F and continue cooking until tender (about 35 to 40 minutes).
  4. Remove birds and keep warm.
  5. Add onion, and 6 juniper berries to the pan and fry until brown, stir in the cider and then gradually  add the yogurt.
  6. Continue cooking for 5 minutes, add dill, adjust seasoning with salt and pepper.
  7. Pour some of the hot yogurt sauce over the pheasants and serve the remainder on side.

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