gotZem
10-19-2007, 10:25 AM
I normally don't share this old one but I like you guys!!!
Take two birds. split into fours, (two breasts and two hindquarters each) and shake them in flour, S&P, and a little garlic powder (of course). Brown it all in butter (of course!) and add Champagne just to the top of the bird.( You should have just enough champagne left for a glass yourself!) Cover and lower the heat and let it bloop- bloop for 45-50 minutes. Remove the bird and set aside for a bit. Nowwhip in two cups 1/2 & 1/2 and four egg yolks into champagne and make a gravy out of it. Put the bird back in for about 15 minutes. Serve with brown rice and a little applesauce on the side!!! It's so rich!! You'll see why "The Warriors" have named it Fat Boy Feasant Dinner.
gotZem!!!:cheers:
Take two birds. split into fours, (two breasts and two hindquarters each) and shake them in flour, S&P, and a little garlic powder (of course). Brown it all in butter (of course!) and add Champagne just to the top of the bird.( You should have just enough champagne left for a glass yourself!) Cover and lower the heat and let it bloop- bloop for 45-50 minutes. Remove the bird and set aside for a bit. Nowwhip in two cups 1/2 & 1/2 and four egg yolks into champagne and make a gravy out of it. Put the bird back in for about 15 minutes. Serve with brown rice and a little applesauce on the side!!! It's so rich!! You'll see why "The Warriors" have named it Fat Boy Feasant Dinner.
gotZem!!!:cheers: