The Vizsla Newzsletter (Oct/Nov 97)
Pheasant With Apricots & Brandy

4 servings
    4Pheasant breasts
    2T Butter
    1/2c Apricots, dried
    1ts Oil
    1ts Salt
    1T Brandy
    1/4ts Pepper
    4T Sour cream
    1/2c Flour
    1ts Lemon juice
    Almond slices; toasted
The apricots may be plumped by soaking overnight or put into a saucepan with cold water to cover; heat gradually and simmer gently for 10 minutes until partially cooked (apricots are best undercooked or they will be mushy in the sauce).

Fillet the pheasant breasts and put between sheets of grease-proof paper and beat out flat. Mix the flour, salt, and pepper and rub it into the meat. Heat the butter and oil in a frying pan and saute the pheasant until it is golden brown, turning only once. Hold on low heat.

Drain the apricots, reserving the liquid, and add to the pheasant. Warm the brandy in a ladle, set it aflame and pour it flaming over the pheasant (be careful here!). Shake the pan until the flames die out.

Mix one cup of liquid from the apricots and lemon juice into sour cream and stir this into the pan with the pheasant. Adjust salt and pepper if needed. Simmer for ten minutes or until the pheasant is tender. Add more apricot liquid if there is not enough sauce.

Serve at once with a border of fluffy rice or buttered noodles. Garnish with nuts.

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