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Monday, December 5, 2011

ASAZ WITH SENT SOVÍ'S ROAST PHEASANT WITH AN ORANGE TWIST

living dangerously
Photo by: glenfinlas

abundant, enough. Villena explains that pheasant, peacocks and francolins were abundant in Aragon during the 15th C. [Villena/Calero. 2002:22b]


*HOW TO PREPARE PEACOCKS AND PHEASANTS, ADAPTED FROM SENT SOVÍ #I CON SE DEUEN ADOBAR PAÑOS E FAYSANS, pp 62-63
For 4 persons

This is the first recipe in Sent Soví. It is descriptive, which is unusual for the author. It is, however, a very complicated procedure using hot and cold, alternatively to tenderize the meat of peacocks or pheasants, which usually are tough.  No specific spices or herbs are mentioned for seasoning, although it is supposed they would be the usual: salt, pepper and marjoram. Salt pork, however, is called for to provide moisture and make normally dry meat juicy. Oranges are used for in roasting and for garnish.

Today this culinary procedure is not used because other recipes are used for peacocks and pheasants. The following would be today’s recipe:

Roast pheasant
Photo by: mills70
Ingredients

2 pheasants or 1 chicken weighing 2 lbs
salt and pepper to taste
1 pk or ½ lb bacon diced
1 orange
1 tsp marjoram

Sauce:
½ c oil
1 tsp nutmeg
salt and pepper to taste

Garnish:
sprigs of parsley

Preparation

(The original recipe instructs that the bird should be bleed from the vein in the mouth instead of the ear. This should be done at sunset. )

PREHEAT OVEN TO 375º F /190º C

Pluck a pheasant or chicken, except the head, neck and tail. Remove the viscera and salt and pepper it. Roast for ½ hr taking care that the rag is always wet to prevent burning the feathers.

Remove from oven. Rub the cavity with salt and place salt pork, a whole orange ad marjoram inside. Sew the cavities shut to prevent the stuffing from falling out. Put it on a spit over moderate heat, taking care that the rag is wet. (Continue roasting if a spit is not available.) For that have cold water ready. It should roast slowly and from time to time pour a sauce of oil, nutmeg, salt and pepper over it.

When roasted, serve it with the head, neck and tail well cleaned. Remove the bacon and orange from the cavity. Slice the orange. Use the orange and bacon as garnish with sprigs of parsley. Pheasant is carved in the same way as a chicken.

*See albarda, published November 25, 2010, for a variation of this recipe.

1 comment:

  1. A true simple and unpretencious predecessor of "canard a l'orange"!
    Thank you Susan, with these roasts you are providing very good ideas for Christmas. The decoration of the pheasant is fit for a king, even if for contemporary avangardistic tastes it can be shocking.
    The word "asaz" is no more in use in Spain, but who knows if it is employed somewhere in America, as "harto" (with the same meaning and equally forgotten in Spain) is commonly used in Chile. In Italian "assai" has the same meaning and ethimology. They use it also in music. Assai moderato, as the slow roasting of this bird!

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