Swedish Pheasant Or Chicken In Gjetost Cream Sauce Recipes

SWEDISH PHEASANT (OR CHICKEN) IN GJETOST CREAM SAUCE

Steps:

• Sprinkle poultry with salt and pepper to taste. In a heavy frying pan, quickly brown poultry on all sides in melted butter.
• Reduce heat to low. Pour cream over it. Cover and cook over low heat about 1 hour or until very tender. Turn pieces and stir cream in bottom of pan occasionally.
• Remove bird to hot serving platter. Mix flour to a paste with a little of the milk. Stir in some of the simmering liquid from the frying pan. Cook and stir over low heat to blend. Gradually add milk, stirring to make a smooth sauce.
• Just before serving, stir in cheese. Heat just until cheese is melted and blended. Taste sauce and correct seasoning if necessary. Stir in a few drops of vinegar if desired. Turn sauce into gravy boat. Pass it to put over the poultry.
• NOTE: Vinegar gives a slightly sweet-sour character to the sauce; add if you prefer a sharper poultry sauce.

NORWEGIAN CHICKEN & GJETOST SAUCE

Steps:

• Cut chicken into serving-sized pieces; rub chicken with salt and pepper.
• Brown chicken in butter on all sides.
• Add broth and sherry to browned chicken. Reduce heat, cover and simmer for 45 minutes, until chicken is tender.
• Remove chicken to a serving platter and keep warm.
• Add parsley and cream to drippings. Bring to a simmer, stirring constantly, and cook until sauce is reduced to about 1 cup.
• Stir in cheese and cook just until it is melted. Pour sauce over chicken and serve garnished with parsley.

NORWEGIAN MEATBALLS WITH GJETOST SAUCE

Steps:

• Mix vigorously to blend (by hand or electric mixer) all the ingredients above.
• Shape into 3/4 inch meatballs with moistened hands.
• Pour 2 tablespoons oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the meatballs. Remove as they brown.
• For Gjetost sauce: Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in Gjetost cheese. Turn heat low.
• Blend some of the sauce into sour cream, then return sour cream to sauce. Add chopped parsley or fresh dill.
• Re-add meatballs and simmer until heated through.
• Serve with cooked rice or potatoes.

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.

PHEASANT (OR CHICKEN) EN CREME

Steps:

• Place pheasant in a 9x9x2-inch baking dish.
• Mix soup, cider, Worcestershire sauce, onion, garlic and mushrooms; pour over pheasant.
• Sprinkle generously with paprika.
• Bake at 350°F for 1 1/2 to 2 hours, basting occasionally with sauce.
• After baking 1 hour, sprinkle with paprika again.

SWEDISH CHICKEN BREASTS

Steps:

• In a large skillet, melt margarine over medium heat, then add chicken & brown the breasts, cooking for about 10 minutes.
• Add the rest of the ingredients, then cover & simmer about 20 minutes or until chicken is tender.