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Etruscan Pheasant

Origin: U.S.A.

2 whl pheasants, thawed
1 x Lemon
Salt and pepper to taste
1 lrg Purple onion, quartered
2 tbl Butter
2 cup Small vegetables, onions - carrots, etc.
1/2 cup White wine
1/2 tsp Thyme
3 tbl Parsley, chopped

Immerse a clay or terra-cotta pot, top and bottom, in clean, cold water for at least 30 minutes. Wipe the birds thoroughly with the cut lemon, squeezing juice directly onto the flesh, rubbing it in with the pulp. Rub the birds with salt and pepper, inside and out, and place it in the drained pot. Sprinkle the birds with bits of the butter, then add the purple onion, vegetables and wine to the pot. Sprinkle the thyme and parsley over all.
Cover the pot with its lid and place in a cold oven. Bake at 450 degrees for 90 minutes. With a bottle of chenin blanc, say Bargetto, you may toast the ancient Etruscans and ask them to forgive modern man his culinary short-cuts.
Yield: 4 servings