Pheasant with Nutted Rice in Orange Cups

Pheasant with Nutted Rice in Orange Cups Recipe from Italy

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Pheasant with Nutted Rice in Orange Cups is a delightful and elegant dish that combines the rich flavors of pheasant with the nutty goodness of rice, all served in beautifully presented orange cups. This recipe is perfect for a special occasion or a fancy dinner party.

History

This recipe is inspired by traditional European cuisine, where pheasant is a popular game bird that is often enjoyed during the hunting season. The combination of pheasant with nutted rice and citrus flavors creates a harmonious and delicious dish that is sure to impress your guests.

Ingredients

3 broiler pheasants (1.5 lb (680 g) each), dressed
0.5 lemon
salt and ground black pepper to taste
0.33 cup butter or margarine
juice of 3 oranges (reserve shells)
1 cup golden raisins
1 tsp grated lemon peel
1 cup chicken broth
0.33 cup Muscatel wine

Nutted rice in fluted orange cups

1 cup uncooked rice
2 cup chicken broth
2 tbsp butter or margarine
0.67 cup chopped pecans
2 tbsp chopped fresh parsley
salt to taste

How to prepare

Rinse the pheasants inside and outside with warm water. Drain them well.
Rub the pheasants inside with lemon and season them with salt and pepper.
Place the pheasants in a baking dish, breast side up, and spread them with butter.
Add orange juice, raisins, lemon peel, chicken broth, and wine to the baking dish.
Bake at 350°F (177°C) for 45 minutes, basting every 10 minutes.
Serve with Nutted rice in fluted orange cups.

Nutted rice in fluted orange cups

Combine rice and chicken broth in a saucepan. Bring it to a boil.
Stir it. Cover and cook over low heat for 15 minutes or until the rice is tender and the liquid is absorbed.
Remove it from heat. Stir in butter, pecans, and parsley.
Season it to taste.
Flute the orange cups and spoon the rice into the shells.

Variations

Substitute the pheasant with chicken or turkey for a more accessible option.
Use different types of nuts, such as almonds or walnuts, in the nutted rice for a unique flavor profile.
Add dried cranberries or apricots to the rice for a touch of sweetness.

Cooking Tips & Tricks

Make sure to rinse the pheasants well before cooking to remove any excess blood or feathers.

- Basting the pheasants every 10 minutes while baking will help keep them moist and flavorful.

- Fluting the orange cups adds a decorative touch to the presentation of the dish.

- Be sure to season the nutted rice to taste before serving to ensure a well-balanced flavor profile.

Serving Suggestions

Serve the Pheasant with Nutted Rice in Orange Cups with a side of steamed vegetables or a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Baking the pheasants in the oven ensures that they cook evenly and stay moist.

- Fluting the orange cups adds a decorative element to the presentation of the dish.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Swap out the golden raisins for dried cranberries or apricots for a different flavor profile.

Make Ahead Tips

The nutted rice can be prepared ahead of time and reheated before serving.

- The pheasants can be marinated in the orange juice mixture overnight for enhanced flavor.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or thyme, for a pop of color. - Serve the dish on a bed of wild rice or couscous for added texture.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, to complement the citrus flavors.

- Serve with a side of roasted vegetables, such as Brussels sprouts or carrots, for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in the oven at 350°F (177°C) until warmed through, or in the microwave for a quick and easy option.

Nutrition Information

Calories per serving

Calories: 420 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 24g per serving

Vitamins and minerals

Vitamin C: 45% of the daily recommended intake per serving

Iron: 10% of the daily recommended intake per serving

Alergens

Contains nuts (pecans)

Summary

This dish is a good source of protein and vitamin C, while also providing a moderate amount of carbohydrates and fats. It is a well-rounded meal that can be enjoyed as part of a balanced diet.

Summary

Pheasant with Nutted Rice in Orange Cups is a sophisticated and flavorful dish that is perfect for a special occasion or a fancy dinner party. With a combination of tender pheasant, nutty rice, and citrus flavors, this dish is sure to impress your guests and leave them wanting more. Enjoy this elegant recipe with a glass of white wine and good company for a memorable dining experience.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Pheasant with Nutted Rice in Orange Cups. It was a chilly autumn day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the yellowed pages, my eyes landed on a faded, handwritten note tucked between the pages. The note read: "Pheasant with Nutted Rice - a recipe passed down through generations. Enjoy with love and laughter."

Intrigued by the mysterious note, I decided to give the recipe a try. I gathered all the ingredients listed and set to work in the kitchen, following the instructions carefully. The aroma of roasting pheasant and nutty rice filled the air, mingling with the sweet scent of oranges. As I plated the dish in delicate orange cups, I knew I had stumbled upon a true culinary gem.

But the story of how I learned to make this exquisite dish goes back even further, to a chance encounter with an elderly woman in a bustling marketplace many years ago. I had been searching for ingredients for a different recipe when I stumbled upon a stall selling fresh pheasant and oranges. The woman behind the counter, with weathered hands and a kind smile, struck up a conversation with me as I made my purchases.

She told me that she had been a chef in her younger days, traveling the world and learning recipes from different cultures. One of her favorite dishes to make was Pheasant with Nutted Rice in Orange Cups, a recipe she had picked up during her travels in Morocco. She regaled me with stories of exotic spices, vibrant markets, and warm hospitality, painting a vivid picture of a world far beyond my own.

Intrigued by her tales, I asked if she would be willing to share the recipe with me. Her eyes sparkled with delight as she agreed, pulling out a tattered notebook from beneath the counter. She wrote down the ingredients and instructions in elegant script, adding little tips and tricks that she had picked up over the years.

I thanked her profusely and tucked the recipe away in my own cookbook, vowing to make the dish one day. And so, on that fateful autumn day, I finally brought the recipe to life in my own kitchen, channeling the spirit of the kind woman from the marketplace.

As I sat down to enjoy the meal with my family, the flavors of the pheasant, nutted rice, and orange cups danced on my palate, taking me on a journey to distant lands and fond memories. I knew then that this recipe would become a cherished part of my culinary repertoire, a reminder of the power of food to connect us to others and to the world around us.

And so, dear reader, I urge you to seek out new recipes and flavors, to embrace the stories and traditions behind each dish, and to savor every bite with love and gratitude. For in the kitchen, as in life, there is always something new and wonderful to discover.