An Cooking

Max says this is “the other white meat,”  and that the recipe is also delicious using Grouse,  Ptarmigan, Chicken, or Pork... [I found today that my photograph of Maxs recipe  was nicely featured on 8-14-12 on  http://winemakingtechniques.com/some-simple-easy-wine-recipes]

Posted by Max via Sandra
Prep: 10 mins. |
Cook/Simmer: 2.5 hours

INGREDIENTS:

---Pheasant
· 2 tablespoons olive oil, plus 2 tablespoon butter
· 2 pheasants, cleaned and cut into pieces
· kosher salt and ground pepper to taste

---Vegetables
· ½ onion, chopped
· 1 clove of garlic, minced
· ½ cup celery, chopped
· 10 crimini mushrooms, sliced (not too thin)
· 2 tablespoons butter

---Sauce
· 1 cup ‘good’ white wine
· 2 (10.5 oz.) cans cream of mushroom soup
· 1 tablespoon worcestershire sauce

--Steamed rice, prepared according to directions
--Tomato wedges

METHOD

Add the olive oil and butter in a heavy-bottom skillet and heat to medium-high, and brown the pheasant. Remove to plate, and set aside. In the same skillet, add remaining butter, and toss in the vegetables and saute until onions are translucent. Add the browned pheasant into skillet.

Deglaze with 1 cup of white wine while scraping bottom to release flavorful bits; reduce heat to medium to let wine reduce for 10 minutes. Once wine is reduced, add the cream of mushroom soup and reduce the heat to low; ‘cover’ skillet and let simmer for 2 hours while occasionally stirring.

Serve pheasant in white wine sauce with steamed rice, with sliced tomatoes sprinkled with salt and freshly ground black pepper along side – don’t forget to drink the rest of the wine. - Enjoy!

Life just doesnt get any better than when youre eating these tasty steamer clams and sopping up the flavorful sauce with warm crusty bread...

Serves: (4)
Prep Time: 10 min |
Cook Time: 10 min.

Posted: by Sandra

INGREDIENTS

***Steamer Clams:
3 lbs. live steamer clams, cleaned and scrubbed
1 tablespoon olive oil
2 tablespoons butter
½ medium onion, cut into quarters and julienned
3 cloves garlic, minced
3/4 cup good white wine, I used Pinot Grigio
1 tablespoon fresh basil, chopped (or ½ teaspoon dried)
Kosher salt and freshly ground pepper, to taste

***Garnish:
1 green onion, chopped
Fresh parsley, chopped
Fresh lemon wedges

--Warm, crusty bread slices for sopping up sauce

METHOD

Place a steam-insert into a large pot, and add water so it is just below it and heat to boiling (this is to let any remaining sand fall to the bottom of pot, not in your sauce).

Meanwhile, heat a large skillet to medium-high, add olive oil and butter until melted, toss in onions; cooking just a few minutes until translucent, add the garlic and cook 30 seconds longer. Add the white wine (remove from heat source beforehand if using gas burners to prevent flare up). Add the basil, kosher salt, and freshly ground pepper; turn heat down to warm.

Reduce heat under large pot to medium-high. Place the steamer clams inside of insert and cook with lid on for about 4 minutes. Remove lid from pot and most steamer clams should be open, and toss any that are not. Remove insert with clams and gently place clams into large skillet with sauce, spooning sauce over them to ensure flavors are distributed throughout, and cook for 1 minute.

Transfer clams with tongs into pasta-type serving bowls, pour sauce over them, garnish with green onions, sprinkle with fresh parsley, and place lemon wedges on the side, including crusty bread slices for dipping. ~ Enjoy!


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