Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Pheasant in Cider Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Faisan-cidre-5197.jpg
PT20M
PT45M
PT25H05M
Cut up and debone the pheasants.Mix the marinade ingredients together. Marinate the cut-up pheasant in the refrigerator for 24 hours. Turn the meat from time to time. Drain and pat dry. Set aside the marinade. Preheat the oven to 325°F /170°C. Dredge the pheasant pieces in flour. In a saucepan, cook the pheasant in the butter until golden brown on all sides, about 7 to 8 minutes. Cover and cook in the oven for about 20 to 25 minutes. <Make sure the meat is fully cooked. Set aside. Remove the extra fat from the pan and pour in the marinade. Simmer for 15 to 20 minutes. Strain the sauce, season as necessary and spoon over the meat.
8
Metro
5
1
5
5
3 whole pheasants
Marinade
2 cups (500 mL) apple cider
1 cup (250 mL) diced carrot
1/2 cup (125 mL) diced celery
1 cup (250 mL) chopped onion
1/4 tsp. (1 mL) fresh thyme
2 bay leaves
2 apples, quartered
1/3 cup (80 mL) vegetable oil
3 Tbsp. (45 mL) all-purpose flour
3 Tbsp. (45 mL) butter
Pheasant in Cider Sauce
8
servings
0:20
Preparation
0:45
COOKING
25:05
TOTAL TIME
Ingredients
-
3
whole pheasants
-
Marinade
-
2 cups
(500 mL)apple cider
-
1 cup
(250 mL)diced carrot
-
1/2 cup
(125 mL)diced celery
-
1 cup
(250 mL)chopped onion
-
1/4 tsp.
(1 mL)fresh thyme
-
2
bay leaves
-
2
apples, quartered
-
1/3 cup
(80 mL)vegetable oil
-
3 Tbsp.
(45 mL)all-purpose flour
-
3 Tbsp.
(45 mL)butter
Preparation
Cut up and debone the pheasants.Mix the marinade ingredients together. Marinate the cut-up pheasant in the refrigerator for 24 hours. Turn the meat from time to time. Drain and pat dry. Set aside the marinade. Preheat the oven to 325°F /170°C. Dredge the pheasant pieces in flour. In a saucepan, cook the pheasant in the butter until golden brown on all sides, about 7 to 8 minutes. Cover and cook in the oven for about 20 to 25 minutes. <Make sure the meat is fully cooked. Set aside. Remove the extra fat from the pan and pour in the marinade. Simmer for 15 to 20 minutes. Strain the sauce, season as necessary and spoon over the meat.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
