Low Carb Turkey And Poultry Recipes

Ingredients:

1 pheasant - (abt 2 lbs), boned and skinned,
1 meat removed from the bones the day
1 = (or 2 boned skinned chicken breas
2 tbsp butter
2 tbsp canola oil
1/2 cup oat flour, mixed with
1/2 cup soy flour, for dusting meat
2 tbsp shallots, chopped fine
1/2 tsp salt, more or less to
1 taste
1/8 tsp freshly-ground white pepper
1 tsp orange extract
1 = (or 1/8 tspn orange oil)
1 tsp orange zest
2 packets splenda
1 cup pheasant or chicken stock
1 tbsp chopped chives
2 tbsp butter
1/4 cup heavy cream
1 cup chicken stock - if using chicken on

Instructions:

The day before, remove the meat from the bones. You will have two boneless
and skinless breasts, thighs and a few nuggets of leg meat.
(Alternatively, prepare chicken breasts -- skin if neccesary, and clean.)
Pound the meat between sheets of plastic wrap until pieces are 1/4-inch
thick. Cover with plastic wrap and refrigerate. (Use bones and nuggets of
meat from pheasant legs to make stock in water -- about 6 cups, along with
a few slices of onion, celery and carrot. Add a small piece of bay leaf
and a few peppercorns. Bring to a boil and then reduce the heat and simmer
for 2 hours. Strain and cool the stock.)

In a non-stick frying pan heat the butter and oil over medium-high heat
until the butter turns light golden. Dip the meat into flour lightly
coating it, place in the pan what would have been skin-side down and
sprinkle with salt and pepper. Sauté slowly for about 3 minutes and turn
over and cook 3 minutes longer this time over medium heat, try not to over
brown them. Remove from the pan and keep warm covered with a little
aluminum foil.

Add the shallots and cook one minute. Add the stock, orange extract and
zest and Splenda. Bring to a boil. Reduce the mixture until it is about
1/2 cup in volume, add heavy cream and butter and cook to thicken 3
additional minutes. Add cooked pheasant or chicken. Warm them in the
sauce turning a few times, adjust the seasonings with salt and white pepper
to your taste. Serve immediately sprinkled with chopped chives and the
remaining sauce.

This recipe yields 2 servings; 2.5 carb grams per serving with sauce.

Servings: 2