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  <title>Latest Game Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
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  <item>
   <title><![CDATA[Recipe: Braised Pheasant with Haggis Stuffing – Scotland]]></title>
   <link>http://freerecipes.eu/free-recipe/game-recipes/braised-pheasant-with-haggis-stuffing-a--scotland/324/index.html</link>
   <pubDate>Mon, 19 Oct 2009 14:45:34 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/game-recipes/braised-pheasant-with-haggis-stuffing-a--scotland/324/index.html</guid>
   <description><![CDATA[ Preheat the oven to 190C/375F/gas mark 5. 
For the stuffing, place the haggis in a deep saucepan and cover with water. Bring to the boil and simmer for 30 minutes, remove and drain. Cut open the haggis and place in a bowl. Add the remaining stuffing  and season to taste. Stuff the necks of the pheasants and secure. Add the oil to a hot enamelled casserole or roasting tray. Season the birds well with salt and pepper and brown the pheasants all over. 

Remove and add the onions and vegetable and lightly brown. Return the pheasants to the pan and pour over half the whisky. Flame, and when the flames die down, add the stock and juniper berries. Cover well and bake in the oven for about 45 minutes, or until tender. This could take a little longer depending on the age of the birds. Remove the birds and cut into 4 joints, 2 legs and 2 breasts. 

To finish the dish, keep the joints warm in a serving dish while making the sauce. Strain the juices and return to the pan. Now add the remaining whisky, cream and lemon juice and reduce to a good consistency. Season to taste and serve around the pheasants.
]]></description>
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   <title><![CDATA[Recipe: Breast Of Pheasant With Grapes And Pine Nuts]]></title>
   <link>http://freerecipes.eu/free-recipe/game-recipes/breast-of-pheasant-with-grapes-and-pine-nuts/36/index.html</link>
   <pubDate>Thu, 10 Sep 2009 15:56:21 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/game-recipes/breast-of-pheasant-with-grapes-and-pine-nuts/36/index.html</guid>
   <description><![CDATA[ 1.  Preparation of the Pheasant:
With a sharp knife, remove the two breasts from the center bone and
also all the meat from the legs.

Remove all the skin and excess fat. Place the pheasant breasts and legs
in a ceramic dish. Reserve the bones for another dish.

Marinate with the garlic, soy sauce, and olive oil, overnight if
possible.

2. Preparation of the Dish
Melt the butter in a heavy skillet, season the pheasant with salt and
pepper, dip in flour, and saut over low heat until light brown. Remove
from skillet and place pheasant on a heated platter.

Add more butter to the pan, if necessary, and add the onions and simmer.

Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy
cream, and grapes and bring to a boil. Garnish with pine nuts and ladle over
the pheasants.

Serve with fettuccine
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