Lodging & Dining

Nancy Watson

Recipes

Cinnamon Cream Sauce for Apple Pie:
Combine 1 1/2 c. sugar, 2/3 c. light corn syrup, 1/3 c. water and 1 1/2 tsp. cinnamon in a small saucepan.

Bring to a boil over medium heat, stirring constantly. Continue stirring and cooking for an additional four minutes. Cool for ten minutes. Then stir in 2/3 c. Carnation Evaporated Milk.

Serve warm over slices of apple pie topped with French vanilla ice cream. Makes 2 cups of sauce. (If you must reheat the sauce, do not boil it again, or overheat in the microwave...it separates.)

Pheasant Hunter's Supper
At Ringneck Ranch, we are sometimes asked to prepare a pheasant dinner using the hunter's game. We use the following special recipe for preparation of the pheasant, and serve it along with wild rice with toasted almonds, honey-glazed carrots, salad (Romaine, shredded carrot, red onion, homemade croutons, and red-wine vinegar and oil dressing), loaves of whole w.heat bread with apple or pumpkin butter, and apple pie with warm Cinnamon Cream Sauce (sauce recipe at left). Call us if you have any questions or a problem at 785-373-4835.

BREAST OF PHEASANT-RINGNECK RANCH STYLE

4 pheasant breasts (split into 8 boneless filets)
(we like to soak the pheasant breasts overnight in cold salt-water in the refrigerator...seems to help make them more tender)

1 medium onion, coarsely chopped

2 stalks of celery with leaves, chopped

8 thick slices of bacon

SAUCE:

1/2 c. red currant jelly

4 Tbsp. catsup

4 Tbsp. port wine or a sweet white wine (plus extra for baking)

2tsp. Lea & Perrin’s Sauce (or another Worcerstershre sauce)

Chop the celery and onion, and place it in the bottom of a heavy dish. Combine 1/4 cup port wine and 1/2 cup water, and pour over celery and onion. Lightly pepper the underside of each breast. Roll the bacon and breast filets, and secure with a toothpick. Place rolled breasts filets on top of the celery/onion/wine/water mixture, making sure the bacon is covering top, so as not to dry out the pheasant. Cover the pan tightly, and bake at 375 degrees for one hour (longer if more than four breasts/eight breast filets). Baste frequently with the pan juices.

About 15 minutes before you are ready to serve, prepare the sauce: In a small saucepan over low heat, cook currant jelly, catsup, port wine and Worcestershire sauce until smooth and jelly melts, stirring constantly. Keep warm.

Uncover the pheasant, pour a little of the wine sauce over the birds, and place under the broiler for about two or three minutes...please watch closely so that the bacon doesn't burn. Remove the toothpicks. Let rest fifteen to twenty minutes before serving to seal the juices. Serve with the rice, carrots, bread and pass the sauce. Serves 4.