On Tue, 25 Oct 2005 19:21:54 GMT, "Terje Tange" <[email hidden]>
Quoted message said:Can anybody please help me?
I have a swan, what shall I do to make it eatable. I have invited 10 for
dinner.
What do you suggest?
Terje Tange
The only recipe for swan in any of my cookbooks is for a swan
casserole.
Personally, I would treat it as duck or turkey and roast it, giving it
a fairly long slow cooking time (or keeping an eye on it and testing
it for doneness). I'm sure it would taste lovely.
I have no idea how much fat is in a swan, but if there's a lot, pierce
it numerous times under the skin, being careful not to pierce the
meat, so fat releases on cooking. Drain the fat as it cooks. Stuff it
with a bread and herb-based stuffing. Serve with gravy and roast
veges.
However, simply because I have a recipe (untried), here's the
directions for:
SWAN CASSEROLE
The New Zealand Women's Weekly Cookbook (1973)
breast and legs of a swan
milk
2 rashers bacon
1 oz butter
1 clove garlic, crushed
1 onion, chopped
1 tsp salt
1 tbsp brown sugar
1/2 cup dry sherry
1 1/2-2 cups water
4 oz mushrooms, sliced
Skin swan and remove the pieces required. Place in a dish and pour
milk over them. Leave overnight, turning occasionally.
Lift out meat and pat dry.
When ready to make casserole, first fry bacon in a hot pan.
Place cooked bacon in ovenproof casserole dish.
Add butter to the bacon fat in pan.
Fry garlic and onion without colouring, then place in casserole.
Brown pieces of swan, add to casserole.
Sprinkle salt and sugar over meat.
To the pan drippings, add sherry and water and bring to boil.
Pour over meat.
Cover casserole and bake 325-350F for 1 1/2 hours.
Scatter mushrooms on top and bake uncovered an extra 15 mins or till
meat is tender.
