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PHEASANT (OR DUCK) WITH YAMS
The Bird:
Bone, remove skin and cut into six pieces. Place pieces between saran wrap and pound into uniform cutlets 1/4 inch thick. Preheat oven to 350. Dredge in salt, pepper and flour, then brown on both sides in 2 T butter in a heavy pan.
The Yams:
Boil in salted water for 15 minutes, let cool, then slice (1/4 inch thick).
The Sauce:
Melt 2 T butter in a small sauce pan, stir in 1/2 c currant jelly, 1/2 c. orange juice, 1 T fresh lemon juice, grated rind from lemon. Add 1 tsp dry mustard, 1/2/ tsp paprika and 1 tsp Grand Marnier (optional). Cook for 2 minutes on medium heat.
Assembly:
Arrange alternating sweet potatoes and cutlets in a shallow casserole, drizzle 1/4 c of sauce mixture over the top. Bake uncovered for 30-40 minutes, basting with remaining sauce.
Note: Duck, Chicken or any other fowl may be substituted |
