Recipes

Griggstown Pheasant or Chicken

04-07-2007

Bone out one bird. Cut up a pear and/or an apple and put it in a pan on top of the stove with butter*. 
Heat in the pan for 3 to 4 minutes.

Add thighs and brown on both sides for 10-15 minutes on a medium heat.

Add breasts and brown on both sides for 10-12 minutes.

When juices are low add cider or white wine.

When the filet on the under side of the breast is a light pink your bird is done.

Serves two people.

* We use truffle butter.

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