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The Recipe Instructions |
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Ingredients
1 pheasant - (abt 2 lbs), boned and skinned,
meat removed from the bones the day
= (or 2 boned skinned chicken breas
2 tbsp butter
2 tbsp canola oil
1/2 cup oat flour, mixed with
1/2 cup soy flour, for dusting meat
2 tbsp shallots, chopped fine
1/2 tsp salt, more or less to
taste
1/8 tsp freshly-ground white pepper
1 tsp orange extract
= (or 1/8 tspn orange oil)
1 tsp orange zest
2 packets Splenda
1 cup pheasant or chicken stock
1 tbsp chopped chives
2 tbsp butter
1/4 cup heavy cream
1 cup chicken stock - if using chicken on
Directions
The day before, remove the meat from the bones. You will have two boneless
and skinless breasts, thighs and a few nuggets of leg meat.
(Alternatively, prepare chicken breasts -- skin if neccesary, and clean.)
Pound the meat between sheets of plastic wrap until pieces are 1/4-inch
thick. Cover with plastic wrap and refrigerate. (Use bones and nuggets of
meat from pheasant legs to make stock in water -- about 6 cups, along with
a few slices of onion, celery and carrot. Add a small piece of bay leaf
and a few peppercorns. Bring to a boil and then reduce the heat and simmer
for 2 hours. Strain and cool the stock.)
In a non-stick frying pan heat the butter and oil over medium-high heat
until the butter turns light golden. Dip the meat into flour lightly
coating it, place in the pan what would have been skin-side down and
sprinkle with salt and pepper. Sauté slowly for about 3 minutes and turn
over and cook 3 minutes longer this time over medium heat, try not to over
brown them. Remove from the pan and keep warm covered with a little
aluminum foil.
Add the shallots and cook one minute. Add the stock, orange extract and
zest and Splenda. Bring to a boil. Reduce the mixture until it is about
1/2 cup in volume, add heavy cream and butter and cook to thicken 3
additional minutes. Add cooked pheasant or chicken. Warm them in the
sauce turning a few times, adjust the seasonings with salt and white pepper
to your taste. Serve immediately sprinkled with chopped chives and the
remaining sauce.
This recipe yields 2 servings; 2.5 carb grams per serving with sauce.
Source:
"Low Carb Recipes at http://www.lowcarbluxury.com"
S(Formatted for MC6):
"06-02-2003 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 530 Calories; 52g Fat (86.2%
calories from fat); 8g Protein; 10g Carbohydrate; 2g Dietary Fiber; 103mg
Cholesterol; 782mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Non-Fat Milk; 10 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 2
Diet Pheasant Sautéed With Shallots And Orange Cream Recipe brought to you by Diet Recipes To-Go
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Foods containing allyl sulfides
( includes eschalot, chives and green onion) The onion, leek and garlic family is rich in allyl sulphides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer. Although there is as yet, not enough definitive proof present, allyl sulphides are also thought by nutritionalists to reduce the symptoms of colds, arteriosclerosis and insomnia. Foods containing allyl sulfides also help you lose weight, so are ideal for including in your diet. |