Culinary conversations

By Lou Liebetrau

In autumn, wild bird recipes begin popping up. Although pheasants can vary in size from one to three pounds, cooking time can average anywhere from one to two and a half hours. Today’s column is featuring a recipe that calls for your choice of which “bubbly” to use in preparation.

Bourbon-baked pheasant

Two 1 lb. ready-to-cook birds

3/4 cup bourbon or Tennessee whiskey

1/2 tsp. salt

1/4 cup dried apricots

1/4 cup apple jelly

1 onion

1/8 tsp. ground black pepper

1/4 cup dried prunes

Thoroughly wash the pheasants inside and out, then drain well. Set oven to 350 degrees.

Sprinkle the pheasants, inside and out, with salt and pepper; then place into a shallow roasting pan.

Place one full tablespoon of bourbon and just half of the apricots, prunes and onions into the cavity of each bird. Bake for 45 to 60 minutes, basting several times with additional bourbon until all but just two tablespoons of the liquid has been used.

Then, using a small saucepan, heat together both the apple jelly and the remaining bourbon. Use this mixture to brush over the birds.

Serve garnished with the apricots and prunes.

 

Roasted rosemary potatoes

Approximately 4 small baking potatoes

Several Tbs. Mazola corn oil

1/2 to 3/4 tsps. dried rosemary leaves, crushed

Cut potatoes lengthwise into approximately eight wedges. Now, combine the oil together with the crushed rosemary leaves, then toss all three of these ingredients together until they are visibly well coated. Place into a shallow baking pan and place into a 450-degree oven. Bake for a period of 15 minutes or so, until the potatoes test tender.

I have consumed and prepared many portions of potato salad, both German and American, over the years. However, I believe this next recipe to be the very first rime I have ever used the small round red potatoes that are called for here, and I know for a fact that wine has never before been an ingredient in any of my previous recipes.

 

Marinated potato salad

2 lbs. small round red potatoes, cooked and sliced

2 Tbs. dry white wine

1/4 cup Mazola corn oil

1/4 cup thinly sliced green onions

2 Tbs. white wine vinegar

1/2 to 3/4 tsp. dried dill weed

1 Tbs. chopped parsley

1/4 tsp. salt

1/4 tsp. pepper

Using a large bowl, toss together the nine ingredients that compose the salad. Place cover on bowl, then place into refrigerator to chill, or, if you prefer, this salad may be served warm at room temperature.