Teal with apples and cream recipe
Teal with Apples and Cream recipe
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- 1/4 cup finely chopped onion
- 1 clove garlic
- 2 good-sized teals (or Cornish Game Hens)
- 1/2 cup apple juice or cider
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium green baking apple, cored and cut into 8 wedges
- 1 medium red baking apple, cored and cut into 8 wedges
- 1 cup heavy cream
- 3 Tablespoons water
Place onion and garlic in a small, shallow roasting pan. Arrange teal in a single layer, skin side up, in pan. Pour apple juice over teals. Sprinkle teals with paprika, salt and pepper. Cover pan tightly with aluminum foil. Bake at 375 degrees for 35 minutes. Remove foil; add apple wedges. Stir together cream and 1 Tablespoon flour with wire whisk in a small bowl; pour over teals. Bake, uncovered, 25 minutes more or until teals are tender. Arrange teals and apples on hot platter; cover and keep warm. Pour pan juice into 2-quart saucepan; skim off any excess fat. Shake together water and 2 Tablespoons flour in a small jar. Stir into pan juices. Cook, stirring constantly, over medium heat until sauce boils and thickens. Spoon sauce over pheasants.
Reference: Teal with apples and cream recipe
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