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Watsonville pheasant: apple cider and slow cooking work their magic.

If you should encounter the term Val d'Auge describing a chicken or veal selection on your menu, try the dish; it is prepared with cream, apples, and apple cider or apple brandy. The Valley of the Auge is a district of Normandy noted for its apples and apple products. John Martinelli is not a Norman, but he does come from Watsonville- one of California's noted apple-growing districts-where he produces apple juice and cider.

Martinelli uses cider, along with cream soup, to simmer his pheasant. The moist heat and rather slow cooking tenderize the bird, which can be tough-especially if it's been flushed ftom the field and is not in its first blush of youth.

Pheasant in Watsonville Cream

1 pheasant (about 2 1/2 lb., thawed if frozen), cut into quarters

3 tablespoons all-purpose flour 1 Can (103/4 oz.) condensed cream of mushroom soup

1 Can (103/4 oz.) condensed cream of chicken soup

1/2 cup apple cider 1 tablespoon Worcestershire 1/2 finely chopped onion 3 cloves garlic, minced or pressed 1/4 pound mushrooms, thinly sliced 3/4 teaspoon paprika

Rinse pheasant and pat dry. In a shallow 2- to 2 1/2-quart casserole, stir together the flour, mushroom soup, chicken soup, cider, Worcestershire, onion, garlic, mushrooms, and paprika. Push pheasant down into sauce, and spoon some of the sauce over the meat.

Cover and bake in a 350 degree oven for 1 hour. Uncover and continue to bake until thigh is tender when pierced, 35 to 40 minutes longer. Baste frequently during baking.

Serve pheasant from the casserole, or transfer to a platter. Skim off and discard any fat; serve sauce in a small bowl to add to taste. Makes 4 servings.

Estimated per serving: 442 cal.; 60 g protein; 3.3 g fat; 23g carbo.; 1,357 mg sodium; 6. 9 mg chol.

Fire in the belly is a term much used by newspapers and publicists to refer to that burning competitiveness deemed necessary to win an election or a Super Bowl. In such cases, fire in the belly is considered the cause of an action. But when it comes to chili recipes, it becomes an effect as well. Fierce competitiveness and supreme self-confidence characterize the chilihead, who will defend the superiority of his recipe (and deride all others) with a crusader's zeal. It is no surprise, then, that R.J. Pujolar calls his formula Best in the West Venison Chili.

With 1/4 cup of chili powder and 1 jalapeno, this is a moderately hot stew that should appeal to all but the most partisan fanciers of no-beans chili. Of course, you could always leave out the beans since no chili recipe, however perfected, cannot be improved by some individual tinkering.

Best in the West Venison Chili

3 tablespoons salad oil

2 pounds boneless venison, trimmed and cut into 1/4-inch cubes

1 large onion, chopped

1 medium-size green bell pepper, stemmed, seeded, and chopped

3 cloves garlic, minced or pressed

1 fresh jalapeno chili, stemmed, seeded, and minced

1 large can (15 oz.) tomato sauce

1 can (28 oz.) tomatoes

1/4 cup chili powder

1 teaspoon sugar

1 can (about 28 oz.) red kidney beans, drained


Pour oil into a 5- to 6-quart pan over medium-high heat. When hot, add venison, a portion at a time, and brown well, stirring often. Then stir in onion, green pepper, garlic, and jalapeno. Stir often until onion is limp, about 10 minutes. Add tomato sauce, tomatoes (break up with a spoon) and their liquid, chili powder, and the sugar. Stirring often, bring to a boil. Cover, reduce heat, and simmer until venison is very tender to bite, about 1 hour and 45 minutes; stir occasionally. Stir in beans and simmer until hot, about 10 minutes longer. Season to taste with salt. Makes about 10 cups, 7 or 8 servings.

Per serving : 329 cal ; 32 g protein; 11 g fat; 28 g carbo.; 969 mg sodium; 73 mg chol. Jack-o'-Lanterns are fall reminders of harvest, and of pumpkins turning golden in the fields. Bill Bissell, however, ignores seasonal sentimentality and puts pumpkin to work at any time of the year. With unabashed bravado, he waves tbe can opener and produces Pumpkin and Oat Cake, a not-too-sweet bread. It's ideal for breakfast, but it can also fill hunger chinks at other times of the day

To the canned pumpkin add the other ingredients-including rolled oats, wheat germ, raisins, walnuts-to the predictable flour, sugar, and other basic elements of cake making, and the result is a product (to quote Donald Barthelme) "absolutely bursting with minimum daily requirements." It boasts another virtue, too, in that it freezes well if you don't finish it in a few days.

Pumpkin and Oat Cake

2 3/4 cups all-purpose flour

1 1/2 cups sugar

1 1/4 cups regular rolled oats

1/2 cup untoasted wheat germ

2 teaspoons baking powder

2 teaspoons ground allspice

2 teaspoons baking soda

1 teaspoon each ground nutmeg and ground cinnamon

1/4 teaspoon salt

3/4 cup salad oil

1 cup milk

3 large eggs

1 can (1 lb.) pumpkin

1 cup chopped walnuts

1 cup raisins

In the large bowl of an electric mixer, stir together the flour, sugar, oats, wheat germ, baking powder, allspice, baking soda, nutmeg, cinnamon, and salt until well combined. In another bowl, mix well the oil, milk, eggs, and pumpkin. Pour oil mixture into dry ingredients and beat at medium speed for 1 minute. Add walnuts and raisins and mix just until blended.

Spoon batter into 2 greased and flourdusted 5- by 9-inch loaf pans. Bake in a 350 degree oven until a toothpick inserted in the center comes out clean, 55 to 65 minutes.

Let cool in pans for 10 minutes, then turn out onto racks and let cool completely. If made ahead, wrap airtight and chill up to 5 days. Freeze to store longer. Makes 2 loaves, each about 2 pounds.

Per 1 ounce serving : 97 cal ; 1.9 g protein; 4.4 g fat; 13 g carbo.; 54 mg sodium; 13 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Oct 1, 1989
Previous Article:Pairing grains, legumes, or nuts for main dishes.
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