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Dutch Oven Birds
3 pheasants or chickens 1/2 cup flour 1 t. salt 1/4 t. black pepper 2 to 4 T. each butter or margarine and cooking oil 2 large onions, sliced 1 tart apple, cored and chopped 3/4 cup apple juice or cider 1 T. cider vinegar 2 to 3 whole allspice 1 bay leaf 2 cups chicken broth or water 3 T. cold water 1/4 cup heavy cream
Wash and dry pheasants or chickens. Remove fat as needed. Tie legs down for easier handling. Combine flour, salt and pepper; reserve 3 T. flour mixture. Sprinkle remaining mixture over birds and set aside. Heat butter and oil in a Dutch oven over medium heat. Brown one birds at a time, turning to cool all sides. Remove and keep warm while cooking other birds. Add onions and apple to the drippings in pan. Cool slowly until tender, stirring occasionally, about 15 minutes. Add apple juice, vinegar, allspice and bay leaf. Place pheasants in Dutch oven; bring to a boil and cook until juice is almost gone. add chicken broth; bring to a boil, cover and simmer until done, about 45 minutes. Remove pheasants and keep warm. Discard bay leaf and allspice. Mix reserved seasoned flour with cold water; stir into cooking liquid. Add cream and bring to a boil, stirring constantly. Boil until thickened. Serve pheasants with sauce. Makes 3 to 6 servings Source: Marlboro country Cookbook