This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Peach Glazed Pheasant
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- #39347
This glaze is the real deal. Peaches, brandy, and cinnamon turn roasted pheasant into a delightfully sweet and savory affair.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 whole pheasant, cut up
1/4 cup melted butter
salt and pepper, to taste
paprika, to taste
Peach Glaze
4 canned peach halves
1/4 cup liquid from peaches
1/2 cup sugar
1 1/2 ounce peach brandy liqueur
1 dash ground cinnamon
directions
Preheat the oven to 350 degrees F.
Brush the pheasant with the butter and sprinkle with salt, pepper, and paprika. Wrap the pheasant pieces tightly in foil and place in a shallow baking pan.
Place the pheasant in the oven and bake at 350 degrees F for 45 minutes or until it registers about 155 degrees F on a meat thermometer.
Meanwhile, combine the peaches and their liquid, the sugar, peach brandy, and cinnamon in a blender and process until smooth. Place the glaze mixture in a saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer and let cook until thickened.
Remove the pheasant from the oven and remove the foil. Brush the pheasant pieces with the glaze and return to the oven for 5 minutes. Brush the pheasant again with the glaze and let cook for another 5 minutes or until the pheasant reaches 160-165 degrees F.
Serve the pheasant with the remaining glaze.
nutrition data
Nutritional data has not been calculated yet.
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