Name of Item: Roasted Pheasant with Sherry,
Ginger and Lime Glaze
Yield: 10
Portion Size: 6 oz. + 2 oz. Glaze
Actual
Ingredients
Weight
Measure
Pheasant, Whole
2.5 each
Bacon slices
15 each
Forecasted Yield:
Weight
Measure
SAUCE:
Chicken stock
1 ¼ cup
Sherry, dry
2/3 cup
Lime juice
2/3 cup
Olive oil
¼ cup
Fresh ginger, chopped
2 Tbsp.
Garlic, chopped
2 Tbsp.
Salt and Pepper
t.t.
Pre-Preparation
1. Roast pheasants in alto-shaam by wrapping with bacon. (Will be done by kitchen T.A.)
2. Boil and reduce the mixture of chicken stock, dry Sherry, lime juice, olive oil, ginger, and
garlic. Season. Place in double boiler for service.
TO ORDER/PORTION
1. Place portion of pheasant on plate. Apply glaze.
2. Garnish as needed.