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Non-Cattle Specific Topics
Recipes & Cooking
Pheasant recipe needed
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<blockquote data-quote="alisonb" data-source="post: 855597" data-attributes="member: 13050"><p>I would use the balsamic vinegar sauce for the kudu and the creamy one for the pheasant-</p><p></p><p><strong>Balsamic</strong></p><p>1/3 cup balsamic vinegar</p><p>1 tsp lemon juice</p><p>1 garlic clove pureed</p><p>1 small onion pureed</p><p>1/4 cup stock</p><p>1 Tbsp red wine</p><p>sprig rosemary</p><p>black pepper + salt</p><p>1 Tbsn corn starch</p><p></p><p>Add all ingredient(except corn starch) to a saucepan and heat then remove rosemary and thicken with corn starch.</p><p>Be careful not to smother the steak as sauce could be overpowering.</p><p></p><p><strong>Creamy sauce</strong></p><p>1 cup fresh cream/sour cream</p><p>1 small onion pureed</p><p>1 clove garlic pureed</p><p>juice of 1/2 lemon</p><p>1/2 cup white wine</p><p>dash worcestershire sauce</p><p>2 cups sliced mushrooms</p><p>salt + black pepper</p><p>sage/thyme</p><p>dash paprika</p><p>corn starch</p><p></p><p>Add all ingredients to saucepan(except cream and starch), bring to the boil. Then stir in cream and thicken with starch if necessary. If you fancy it any richer you can add a little grated gruyere cheese.</p></blockquote><p></p>
[QUOTE="alisonb, post: 855597, member: 13050"] I would use the balsamic vinegar sauce for the kudu and the creamy one for the pheasant- [b]Balsamic[/b] 1/3 cup balsamic vinegar 1 tsp lemon juice 1 garlic clove pureed 1 small onion pureed 1/4 cup stock 1 Tbsp red wine sprig rosemary black pepper + salt 1 Tbsn corn starch Add all ingredient(except corn starch) to a saucepan and heat then remove rosemary and thicken with corn starch. Be careful not to smother the steak as sauce could be overpowering. [b]Creamy sauce[/b] 1 cup fresh cream/sour cream 1 small onion pureed 1 clove garlic pureed juice of 1/2 lemon 1/2 cup white wine dash worcestershire sauce 2 cups sliced mushrooms salt + black pepper sage/thyme dash paprika corn starch Add all ingredients to saucepan(except cream and starch), bring to the boil. Then stir in cream and thicken with starch if necessary. If you fancy it any richer you can add a little grated gruyere cheese. [/QUOTE]
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Pheasant recipe needed
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