Gefüllten Fosoon   

vun Clara Kramer-Freudenthal
(Wienmoond 1997)  
 
Harßtiet - Wildtiet! De Fosoon is de Keunig ünner dat Wildfadderveeh. Is ober ok liektietig een Festdagseten. Een jungen Fosoon wiggt so bi 750 bet 950 Gramm, un reckt ok bloots för twee Persoon'. Mien Rezept is för twee Persoon', kann ober no Beleben gau verduppelt or gor verdreefacht warrn. 

Todoten: 

• een jungen Fosoon, he schull de Lebber un den Moog noch hebben
• Sult
• witten Peper ut de Möhl
• een Zippel
• 75 Gramm Bodder
• veer Kalvsbrootwüß
• 50 Gramm greune schellte Pistazien
• 200 Gramm greunen, fetten Speck
• 10 Machandelbeern
• 200 ml Breuh, de warrt kookt ut Hals, Moog un Flünken
• 200 ml seuten Rohm
• Mehl to'n anseemen
• dree Eetlöpel Genever
• un, dat hebb ik mien Mudder afkeken, good twintig Dannennodeln.

Den brotfardigen Fosoon mit een fuchtet Dook afrieben, un mit Sult un Peper vun binnen un buten inrieben. De Lebber fien snien, liekso de Zippel. Beidet in een Eetlöpel Bodder andünsten, nu warrt de Pistazien groff hackt, gans fien de vörher wuschen Dannennodeln hackt, den Brootwußbrät ut den Darm drücken un Lebber, Zippeln un Pistazien un de Dannennodeln ünner den Brootwußbrät mengeln un in den Fosoon füllen. Toneihn or ok mit een Rouladennodel tosteken. De Külen fast an den Vogel dreseern, un rundüm mit Speck ümwickeln un fastbinn' dormit he nich utdreugt. Dat is besünners wichtig!! Den Backoben op 225 Grood, Heetluft 180 Grood, vörbeuten. De restliche Bodder in een Brodenputt utloten un den Fosoon rundrüm anbroden. Toierst op de Boß leggen un no ca. 30 Minuten Broodtiet, ober ümmer warrer begeten, toletzt op den Rüch. De Machandelbeern tweidrücken un to de Schü geben. Foken mit den Suud begeten. No wiedere 20 Minuten Broottied den Vogel rutnehm un warm stelln. De Schü dörch een Seef in een Putt geten, mit Slagrohm un Mehl ansemen, un nochmool mit Sult un Peper un Genever afsmecken. 

Dorto paßt Wienkruut mit een Schuß Champagner un Wiendruben. Kroketten sünd een festliche Bigoov.

Roast Stuffed Pheasant   

by Clara Kramer-Freudenthal
(October 1997)   

Autumn season -- wild game season! The pheasant is the king of wild fowl. And it makes a feast. A young pheasant weighs about between 750 and 950 grams [1.5-2 lb] and is only enough for two persons. My recipe is for two persons, but it can be doubled or even trebled if so desired. 

Ingredients: 

• one young pheasant (it should come with liver and gizzard)
• salt
• freshly ground white pepper
• one [brown] onion
• 75 grams [2.5-3 oz] butter
• four veal bratwursts
• 50 grams [1.75 oz] fresh shelled pistachios
• 200 grams [7 oz] uncooked fat bacon
• 10 juniper berries
• 200 ml [6.75 fluid oz or 13.5 tablespoons] broth made from gullet, gizzard and wings
• 200 ml [6.75 fluid oz or 13.5 tablespoons] cream [whipping cream]
• some flour for thickening
• three tablespoons genever [or gin]
• and -- I have learned this from my mother -- twenty-odd pine needles

When the pheasant is ready for roasting, dab it with a moist cloth, and rub in salt and pepper outside and inside. Chop the liver finely, also the onion. Lightly cook them with a tablespoon of butter. Now coarsely chop the pistachios, and very finely chop the pine needles. Remove the sausage stuffing from the casing and mix it with the liver, the onion, the pistachios and the pine needles, and stuff the pheasant with this mixture. Sew shut, or pin shut with roulade pins. Tie the legs tightly to the bird. Wrap all around with bacon [rashers], and tie it up, so it will not dry out. That is particularly important! Preheat the oven to 225°C [425°F] (180°C [350°F] in a forced air oven). Heat the remaining butter in a roasting pan, and braise the pheasant on all sides for 30 minutes, starting with the breast and ending with the back, basting repeatedly. Mash or grind the juniper berries and add them to the sauce. Baste (the bird) frequently with the juices. After another 20 minutes of roasting, remove the bird (from the pan), and keep it warm. Strain the sauce, thicken it with whipping cream and flour, and season it with salt, pepper and genever [or gin]. 

This goes well with wine sauerkraut with a dash of champagne and some grapes added to it. Croquettes make a festive side dish.

Gefuelden fasaan   

fun Clara Kramer-Freudenthal
(Wiinmaand 1997)   

Harstiid - wildtiid! De fasaan is de koynig uenner dat wildfadderfei. Is aver ouk liiktidig 'n festdags-eten. 'n Jungen fasaan wigt soo bii 750 bet 950 gram un rekt ouk bloots foer twei personen. Miin retsept is foer twei personen, kan aver naa beleven gau ferdubbeld or gaar ferdreifacht warden. 

Toudaten: 

• Een jungen fasaan (he schul de lebber un d'n maag' noch hebben)
• Sult
• witten peper uut de moyl
• ein tsippel
• 75 [fiiv un seuventig] gram bodder
• feir kalvsbraadwuess
• 50 gram groyne, schelde pistaatsien
• 200 gram groynen, fetten spek
• 10 machandelberen
• 200 ml [milliliter] broy (dei wardt kaakd uut hals, maag' un fluenken
• 200 ml soyten raam
• meel tou d'n an-semen
• drei eetleupel genewer
• un -- dat hev ik miin mudder af-keken -- goud twintig dannennadeln.

D'n braatfardigen fasaan mit 'n fuchtet douk af-riven un mit sult un peper fun binnen un buten in-riven. De lebber fiin snien, liiksoo de tsippel. Baidet in 'n eetleupel bodder an-duensten. Nu wardt de pistaatsien grov hakd, ganss fiin de foerher wuschen dannennadeln hakd. D'n braadwussbreed uut d'n darm druekken, un lebber, tsippeln un pistaatsien un de dannennadeln uenner d'n braadwussbreed mengeln un in d'n fasaan fuellen. Tou-naien or ouk mit 'n ruladennadel tou-steken. De kuylen fast an d'n fagel dreseiren, un rund uem mit spek uemwikkeln un fastbinden daarmit hei nich uut-droygd. Dat is besuenners wichtig! D'n bak-aven op 225 [twei hunnerd fiiv un twintig] graad (heitluft 180 Grood) foer-boyten. De restliche bodder in 'n bradenput uut-laten, un d'n fasaan rund ruem an-braden. Toeirst op de boss leggen, un naa ca. [tsirka] 30 [deirtig] minuten braadtiid -- aver uemmer warrer begeiten -- tou letst op d'n rueg. De machandelberen twai-druekken un tou de schuy geven. Faken mit d'n suud begeiten. Naa widere 20 [twintig] minuten braadtiid d'n fagel ruut-nemen un warm stellen. De schuy doerch 'n seiv in 'n put geiten, mit slagraam un meel an-semen, un nochmaal mit sult un peper un genever af-smekken. 

Daartou passt wiinkruut mit 'n schuss schampanjer un wiin-druven. Kroketten suend 'n festliche bigaav'.

Roast Stuffed Pheasant   

by Clara Kramer-Freudenthal
(October 1997)    

Autumn season -- wild game season! The pheasant is the king of wild fowl. And it makes a feast. A young pheasant weighs about between 750 and 950 grams [1.5-2 lb] and is only enough for two persons. My recipe is for two persons, but it can be doubled or even trebled if so desired. 

Ingredients: 

• one young pheasant (it should come with liver and gizzard)
• salt
• freshly ground white pepper
• one [brown] onion
• 75 grams [2.5-3 oz] butter
• four veal bratwursts
• 50 grams [1.75 oz] fresh shelled pistachios
• 200 grams [7 oz] uncooked fat bacon
• 10 juniper berries
• 200 ml [6.75 fluid oz or 13.5 tablespoons] broth made from gullet, gizzard and wings
• 200 ml [6.75 fluid oz or 13.5 tablespoons] cream [whipping cream]
• some flour for thickening
• three tablespoons genever [or gin]
• and -- I have learned this from my mother -- twenty-odd pine needles

When the pheasant is ready for roasting, dab it with a moist cloth, and rub in salt and pepper outside and inside. Chop the liver finely, also the onion. Lightly cook them with a tablespoon of butter. Now coarsely chop the pistachios, and very finely chop the pine needles. Remove the sausage stuffing from the casing and mix it with the liver, the onion, the pistachios and the pine needles, and stuff the pheasant with this mixture. Sew shut, or pin shut with roulade pins. Tie the legs tightly to the bird. Wrap all around with bacon [rashers], and tie it up, so it will not dry out. That is particularly important! Preheat the oven to 225°C [425°F] (180°C [350°F] in a forced air oven). Heat the remaining butter in a roasting pan, and braise the pheasant on all sides for 30 minutes, starting with the breast and ending with the back, basting repeatedly. Mash or grind the juniper berries and add them to the sauce. Baste (the bird) frequently with the juices. After another 20 minutes of roasting, remove the bird (from the pan), and keep it warm. Strain the sauce, thicken it with whipping cream and flour, and season it with salt, pepper and genever [or gin]. 

This goes well with wine sauerkraut with a dash of champagne and some grapes added to it. Croquettes make a festive side dish.

Gefüllten Fosoon   

vun Clara Kramer-Freudenthal
(Wienmoond 1997)  
 
Harßtiet - Wildtiet! De Fosoon is de Keunig ünner dat Wildfadderveeh. Is ober ok liektietig een Festdagseten. Een jungen Fosoon wiggt so bi 750 bet 950 Gramm, un reckt ok bloots för twee Persoon'. Mien Rezept is för twee Persoon', kann ober no Beleben gau verduppelt or gor verdreefacht warrn. 

Todoten: 

• een jungen Fosoon, he schull de Lebber un den Moog noch hebben
• Sult
• witten Peper ut de Möhl
• een Zippel
• 75 Gramm Bodder
• veer Kalvsbrootwüß
• 50 Gramm greune schellte Pistazien
• 200 Gramm greunen, fetten Speck
• 10 Machandelbeern
• 200 ml Breuh, de warrt kookt ut Hals, Moog un Flünken
• 200 ml seuten Rohm
• Mehl to'n anseemen
• dree Eetlöpel Genever
• un, dat hebb ik mien Mudder afkeken, good twintig Dannennodeln.

Den brotfardigen Fosoon mit een fuchtet Dook afrieben, un mit Sult un Peper vun binnen un buten inrieben. De Lebber fien snien, liekso de Zippel. Beidet in een Eetlöpel Bodder andünsten, nu warrt de Pistazien groff hackt, gans fien de vörher wuschen Dannennodeln hackt, den Brootwußbrät ut den Darm drücken un Lebber, Zippeln un Pistazien un de Dannennodeln ünner den Brootwußbrät mengeln un in den Fosoon füllen. Toneihn or ok mit een Rouladennodel tosteken. De Külen fast an den Vogel dreseern, un rundüm mit Speck ümwickeln un fastbinn' dormit he nich utdreugt. Dat is besünners wichtig!! Den Backoben op 225 Grood, Heetluft 180 Grood, vörbeuten. De restliche Bodder in een Brodenputt utloten un den Fosoon rundrüm anbroden. Toierst op de Boß leggen un no ca. 30 Minuten Broodtiet, ober ümmer warrer begeten, toletzt op den Rüch. De Machandelbeern tweidrücken un to de Schü geben. Foken mit den Suud begeten. No wiedere 20 Minuten Broottied den Vogel rutnehm un warm stelln. De Schü dörch een Seef in een Putt geten, mit Slagrohm un Mehl ansemen, un nochmool mit Sult un Peper un Genever afsmecken. 

Dorto paßt Wienkruut mit een Schuß Champagner un Wiendruben. Kroketten sünd een festliche Bigoov.

Roast Stuffed Pheasant   

by Clara Kramer-Freudenthal
(October 1997)   

Autumn season -- wild game season! The pheasant is the king of wild fowl. And it makes a feast. A young pheasant weighs about between 750 and 950 grams [1.5-2 lb] and is only enough for two persons. My recipe is for two persons, but it can be doubled or even trebled if so desired. 

Ingredients: 

• one young pheasant (it should come with liver and gizzard)
• salt
• freshly ground white pepper
• one [brown] onion
• 75 grams [2.5-3 oz] butter
• four veal bratwursts
• 50 grams [1.75 oz] fresh shelled pistachios
• 200 grams [7 oz] uncooked fat bacon
• 10 juniper berries
• 200 ml [6.75 fluid oz or 13.5 tablespoons] broth made from gullet, gizzard and wings
• 200 ml [6.75 fluid oz or 13.5 tablespoons] cream [whipping cream]
• some flour for thickening
• three tablespoons genever [or gin]
• and -- I have learned this from my mother -- twenty-odd pine needles

When the pheasant is ready for roasting, dab it with a moist cloth, and rub in salt and pepper outside and inside. Chop the liver finely, also the onion. Lightly cook them with a tablespoon of butter. Now coarsely chop the pistachios, and very finely chop the pine needles. Remove the sausage stuffing from the casing and mix it with the liver, the onion, the pistachios and the pine needles, and stuff the pheasant with this mixture. Sew shut, or pin shut with roulade pins. Tie the legs tightly to the bird. Wrap all around with bacon [rashers], and tie it up, so it will not dry out. That is particularly important! Preheat the oven to 225°C [425°F] (180°C [350°F] in a forced air oven). Heat the remaining butter in a roasting pan, and braise the pheasant on all sides for 30 minutes, starting with the breast and ending with the back, basting repeatedly. Mash or grind the juniper berries and add them to the sauce. Baste (the bird) frequently with the juices. After another 20 minutes of roasting, remove the bird (from the pan), and keep it warm. Strain the sauce, thicken it with whipping cream and flour, and season it with salt, pepper and genever [or gin]. 

This goes well with wine sauerkraut with a dash of champagne and some grapes added to it. Croquettes make a festive side dish.

Gefuelden fasaan   

fun Clara Kramer-Freudenthal
(Wiinmaand 1997)   

Harstiid - wildtiid! De fasaan is de koynig uenner dat wildfadderfei. Is aver ouk liiktidig 'n festdags-eten. 'n Jungen fasaan wigt soo bii 750 bet 950 gram un rekt ouk bloots foer twei personen. Miin retsept is foer twei personen, kan aver naa beleven gau ferdubbeld or gaar ferdreifacht warden. 

Toudaten: 

• Een jungen fasaan (he schul de lebber un d'n maag' noch hebben)
• Sult
• witten peper uut de moyl
• ein tsippel
• 75 [fiiv un seuventig] gram bodder
• feir kalvsbraadwuess
• 50 gram groyne, schelde pistaatsien
• 200 gram groynen, fetten spek
• 10 machandelberen
• 200 ml [milliliter] broy (dei wardt kaakd uut hals, maag' un fluenken
• 200 ml soyten raam
• meel tou d'n an-semen
• drei eetleupel genewer
• un -- dat hev ik miin mudder af-keken -- goud twintig dannennadeln.

D'n braatfardigen fasaan mit 'n fuchtet douk af-riven un mit sult un peper fun binnen un buten in-riven. De lebber fiin snien, liiksoo de tsippel. Baidet in 'n eetleupel bodder an-duensten. Nu wardt de pistaatsien grov hakd, ganss fiin de foerher wuschen dannennadeln hakd. D'n braadwussbreed uut d'n darm druekken, un lebber, tsippeln un pistaatsien un de dannennadeln uenner d'n braadwussbreed mengeln un in d'n fasaan fuellen. Tou-naien or ouk mit 'n ruladennadel tou-steken. De kuylen fast an d'n fagel dreseiren, un rund uem mit spek uemwikkeln un fastbinden daarmit hei nich uut-droygd. Dat is besuenners wichtig! D'n bak-aven op 225 [twei hunnerd fiiv un twintig] graad (heitluft 180 Grood) foer-boyten. De restliche bodder in 'n bradenput uut-laten, un d'n fasaan rund ruem an-braden. Toeirst op de boss leggen, un naa ca. [tsirka] 30 [deirtig] minuten braadtiid -- aver uemmer warrer begeiten -- tou letst op d'n rueg. De machandelberen twai-druekken un tou de schuy geven. Faken mit d'n suud begeiten. Naa widere 20 [twintig] minuten braadtiid d'n fagel ruut-nemen un warm stellen. De schuy doerch 'n seiv in 'n put geiten, mit slagraam un meel an-semen, un nochmaal mit sult un peper un genever af-smekken. 

Daartou passt wiinkruut mit 'n schuss schampanjer un wiin-druven. Kroketten suend 'n festliche bigaav'.

Roast Stuffed Pheasant   

by Clara Kramer-Freudenthal
(October 1997)    

Autumn season -- wild game season! The pheasant is the king of wild fowl. And it makes a feast. A young pheasant weighs about between 750 and 950 grams [1.5-2 lb] and is only enough for two persons. My recipe is for two persons, but it can be doubled or even trebled if so desired. 

Ingredients: 

• one young pheasant (it should come with liver and gizzard)
• salt
• freshly ground white pepper
• one [brown] onion
• 75 grams [2.5-3 oz] butter
• four veal bratwursts
• 50 grams [1.75 oz] fresh shelled pistachios
• 200 grams [7 oz] uncooked fat bacon
• 10 juniper berries
• 200 ml [6.75 fluid oz or 13.5 tablespoons] broth made from gullet, gizzard and wings
• 200 ml [6.75 fluid oz or 13.5 tablespoons] cream [whipping cream]
• some flour for thickening
• three tablespoons genever [or gin]
• and -- I have learned this from my mother -- twenty-odd pine needles

When the pheasant is ready for roasting, dab it with a moist cloth, and rub in salt and pepper outside and inside. Chop the liver finely, also the onion. Lightly cook them with a tablespoon of butter. Now coarsely chop the pistachios, and very finely chop the pine needles. Remove the sausage stuffing from the casing and mix it with the liver, the onion, the pistachios and the pine needles, and stuff the pheasant with this mixture. Sew shut, or pin shut with roulade pins. Tie the legs tightly to the bird. Wrap all around with bacon [rashers], and tie it up, so it will not dry out. That is particularly important! Preheat the oven to 225°C [425°F] (180°C [350°F] in a forced air oven). Heat the remaining butter in a roasting pan, and braise the pheasant on all sides for 30 minutes, starting with the breast and ending with the back, basting repeatedly. Mash or grind the juniper berries and add them to the sauce. Baste (the bird) frequently with the juices. After another 20 minutes of roasting, remove the bird (from the pan), and keep it warm. Strain the sauce, thicken it with whipping cream and flour, and season it with salt, pepper and genever [or gin]. 

This goes well with wine sauerkraut with a dash of champagne and some grapes added to it. Croquettes make a festive side dish.